Punjabi chole is a North Indian chickpea curry with a unique and delicious blend of flavors. In this Instant Pot Punjabi chole, the beans cook in the Instant Pot in the sauce until they melt in your mouth! Serve with rice, naan, or flatbread. Glutenfree Soyfree Nutfree

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 90 minutes
  • Total time: 100 minutes
  • Yield: 4
  • Category: Main, Main Course
  • Cuisine: African Inspired, Indian, north indian

Ingredients

  • 1 1/2 cups dried chickpeas (washed and soaked overnight or for at least five hours, then drained)

For the Sauce

  • 2-4 teaspoons oil
  • 1 teaspoon whole cumin seeds
  • 2 bay leaves
  • 2 black cardamom pods (opened slightly)
  • 2 green cardamom pods (opened slightly)
  • 2 whole cloves
  • 1 1/2 cup chopped or sliced onion
  • 1/4 teaspoon salt
  • 2 tablespoons ginger garlic paste (or use 8 cloves of garlic and 1” of ginger, minced)
  • 1 hot green chile (such as serrano or Indian chili, finely chopped)
  • 2 tablespoons chopped cilantro stems (reserve the leaves for garnish)
  • 1 tablespoon ground coriander
  • 1-1.5 teaspoon Kashmiri chili powder (or use paprika)
  • 2 teaspoons chole masala blend (see notes to make your own) (or use garam masala)
  • 1/2 teaspoon dried fenugreek leaves, (kasuri methi)
  • 1/4 teaspoon black pepper
  • 2.5-3 cups water

To Add Later

  • 1/4 cup non-dairy yogurt
  • 1/2 teaspoon salt (or more if needed)
  • 1 large tomato (chopped into 3/4 inch cubes)
  • lime juice (to taste)
  • chopped cilantro leaves and chopped onion (for garnish)

Method

  1. Soak the chickpeas, if you haven't already, then drain and set aside.
  2. Start the Instant Pot on sauté mode, then add the oil. Once the oil is hot, add the cumin seeds and cook until the cumin seeds are very fragrant and change color. Depending on your Instant Pot, this can take anywhere from 1 to 4 minutes,
  3. Once the cumin seeds are fragrant, add in the bay leaves, black cardamom, green cardamom, cloves, onion, and salt. Mix really well, and continue to cook for 3 minutes
  4. Add in the ginger garlic paste, green chili, cilantro stems, and all of the ground spices, and mix really well.
  5. Continue to cook for another 3 to 4 minutes, adding splashes of water if the onion mixture is starting to scorch. (Alternatively, add ground spices after the whole spices, mix in then add onion and cook 4 mins, then add ginger garlic, cilantro stems, chili and mix and cook another 4 mins)
  6. Cancel sauté, and add in the drained chickpeas and 3 cups of water, and mix really well.
  7. Close the lid, and pressure cook on bean mode or regular mode on high pressure for 1 hour. Let the pressure release naturally for 15 minutes, then do a quick release and open the lid.
  8. Mix in the non-dairy yogurt and salt, then start the sauté mode and let the mixture come to a good boil. Mash some of the chickpeas on the side of the Instant Pot while this is boiling, and continue to boil for another 2 to 3 minutes.
  9. Mix in the tomato, then taste and adjust salt and flavor. Add more salt, if needed, add a good dash of the lime juice, as well, then cancel the sauté and let the mixture sit for another few minutes for the flavors to meld more.
  10. Garnish with cilantro leaves, chopped onion, and some lime juice. Serve with flatbread, rice, or naan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.