Instant Pot Chana Masala - Punjabi Chole - Chickpea Curry
Chana Masala or Punjabi Chole is treasured Indian Chickpea Curry. Make this restaurant quality curry with this easy, authentic recipe. A rich, flavorful Punjabi chickpea curry ready in one pot.
Servings: 4 cups
Calories: 278kcal
Cost: $5
Equipment
Ingredients
for Chole Curry
- 1 cup dry Chickpeas soaked overnight in 4 cups of water
- 1 Tablespoon Oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 medium Onion finely diced
- 2 small Tomatoes chopped
- 2 Tablespoon Tomato paste
- 2 cups Water for cooking
- 1 black tea-bag for color
- Cilantro to garnish
Spices and Herbs
- ½ teaspoon Cumin seeds
- 2 Bay leaves
- 1 teaspoon Coriander powder
- 1 Tablespoon Chole Masala
- ½ teaspoon Red chili powder
- ¼ teaspoon ground black pepper
- 1 inch Cinnamon stick or ¼ teaspoon cinnamon powder
- 1 Tablespoon Dry Fenugreek leaves kasuri methi
- 2 teaspoon Dry Mango powder Amchur . Substitute 1 Tablespoon lemon juice
- Salt to taste
Instructions
- Wash the chickpeas in cold water. Soak chickpeas in 4 cups of water for at least for 4+ hours , or preferably over night. Drain them and discard the water just before cooking.
How to Make Instant Pot Chole Masala
- Start instant pot in SAUTE mode. Add oil, cumin seeds, bay leaves, cinnamon, minced ginger and garlic. When the cumin seeds and ginger and garlic start to sizzle, add onions and sauté for few minutes. Add tomato, paste and all other spices.
- Continue to sauté for few more minutes. The oil will start to separate on the sides. ( this step helps bring out all intense flavors)
- Add soaked chickpeas, teabag and water for cooking. Stir well. Make sure to scrap through the bottom so nothing is stuck there. (de-glaze) Cancel SAUTE.
- Close the Instant Pot lid . Select MANUAL high pressure mode for 30 minutes with vent in sealing position. Alternatively, you can choose BEAN mode.
- When the instant pot finishes cooking , let the pressure release naturally for 15 minutes. Release the leftovers pressure manually. Open the instant pot lid. Carefully remove and discard the tea bag, bay leaves and cinnamon stick.
- Stir well. Using the back of ladle or spatula mash some of the chickpeas. If the curry looks too thin or watery, turn the instant pot setting to sauté mode and let it boil for 2 minutes.
- Garnish with chopped cilantro. For added flavor, crush some dry fenugreek leaves on your palm and sprinkle them over. Chole Masala is ready to be devoured. Serve warm.
How to Make Chole Masala Curry on Stove Top
- Heat oil in the pressure cooker on medium-high heat. Add cumin seeds, bay leaves, ginger and garlic. When the ginger and garlic start to sizzle, add onions and sauté for 3 minutes.
- Add tomato, paste and all other spices. Mix well and continue to sauté till oil starts to separate on the side. Drain the soaking water from chickpeas. Add chickpeas and water for cooking. Mix well. Close the lid.
- Pressure cook on medium high heat till you hear 6-7 whistles. Let the pressure release naturally. Open the lid.
- Use a hand masher or the back of your spatula to mash the chole a bit. Add extra dried fenugreek leaves crushed in your palm for extra kick of flavors.
- Garnish with cilantro. Chole Masala is ready to be served
Notes
For Pot in Pot cooking: Brown Rice
Prepare the curry mixture in main insert. Place the tall trivet in the middle of main insert. Combine water and brown rice in a Instant Pot safe stackable container. Place the container on top of the trivet. Close the lid. After it's done cooking, use tongs or oven mitts to carefully lift the bowl of brown rice. Then take out the trivet. Handle with extreme caution since it will be steaming hot.Storage & Meal Prep
- Refrigerator: Keeps well for 3–4 days
- Freezer: Store up to 2 months
- Meal prep tip: Make a double batch—it reheats beautifully
Nutrition
Serving: 1cup | Calories: 278kcal | Carbohydrates: 44g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 198mg | Fiber: 10g | Sugar: 10g