Print

Punjabi Chole (North Indian Chickpea Curry) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Punjabi Chole is a hearty and flavorful North Indian chickpea curry made with a fragrant blend of whole spices, ginger garlic paste, green chili, and ground spices, cooked to perfection in an Instant Pot. This classic dish combines tender chickpeas with a rich, tangy tomato and non-dairy yogurt base, garnished with fresh cilantro and onions. Ideal for a wholesome vegetarian meal, served with flatbread, rice, or naan.

Ingredients

Chickpeas

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

Spices and Aromatics

  • 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 cups chopped or sliced onion
  • 1/4 teaspoon salt
  • 2 tablespoons ginger garlic paste (or 8 cloves garlic and 1” 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 teaspoons Kashmiri chili powder (or paprika)
  • 2 teaspoons chole masala blend (or garam masala)
  • 1/2 teaspoon dried fenugreek leaves (kasuri methi)
  • 1/4 teaspoon black pepper

Liquids and Finishing Ingredients

  • 2.5-3 cups water
  • 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)

Instructions

  1. Soak Chickpeas: If not already soaked, soak the chickpeas overnight or for at least 5 hours. Drain and set aside.
  2. Begin Sautéing Spices: Start the Instant Pot on sauté mode and add oil. Once hot, add cumin seeds and cook until fragrant and slightly color-changed, about 1-4 minutes depending on your Instant Pot.
  3. Add Whole Spices and Onion: Add bay leaves, black cardamom, green cardamom, cloves, chopped onion, and 1/4 teaspoon salt. Mix well and cook for 3 minutes, stirring to combine flavors.
  4. Add Ginger Garlic Paste and Ground Spices: Stir in ginger garlic paste, green chili, cilantro stems, ground coriander, Kashmiri chili powder, chole masala, kasuri methi, and black pepper. Mix well to evenly coat the onion mixture.
  5. Cook the Masala: Continue cooking for 3-4 minutes, adding small splashes of water if the mixture starts to stick or scorch. This step helps develop the base flavors.
  6. Add Chickpeas and Water: Cancel sauté mode, add drained chickpeas and 3 cups of water to the Instant Pot. Mix well to combine everything thoroughly.
  7. Pressure Cook: Close the lid and cook on bean mode or high pressure regular mode for 1 hour. Allow natural pressure release for 15 minutes, then perform a quick release and carefully open the lid.
  8. Incorporate Yogurt and Boil: Stir in the non-dairy yogurt and 1/2 teaspoon salt. Turn sauté mode back on and bring the curry to a good boil. Mash some chickpeas against the sides of the pot for a thicker consistency. Boil for 2-3 minutes.
  9. Add Tomato and Final Seasoning: Add chopped tomato, taste, and adjust salt if needed. Squeeze in a dash of lime juice for tang. Cancel sauté mode and let the curry rest for a few minutes to meld flavors.
  10. Garnish and Serve: Garnish the Punjabi Chole with fresh cilantro leaves, chopped onion, and extra lime juice to taste. Serve hot with flatbread, rice, or naan.

Notes

  • Chole masala can be homemade by blending coriander seeds, cumin, fennel, dry mango powder, black pepper, and other spices or substituted with garam masala.
  • Adjust the Kashmiri chili powder for heat preference or substitute with paprika for color without heat.
  • Non-dairy yogurt adds creaminess without dairy; regular yogurt can be used if preferred.
  • Soaking chickpeas overnight reduces cooking time and improves texture.
  • Mashing some chickpeas enhances thickness and creaminess of the curry.

Find it online: https://miracooking.com/punjabi-chole-north-indian-chickpea-curry-recipe/