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bowls of Punjabi chole on a slate table
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5 from 14 votes

Punjabi Chole (North Indian Chickpea Curry)

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
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main, Main Course
Cuisine: African Inspired, Indian, north indian
Keyword: chole masala, indian chana masala, instant pot punjabi chole, punjabi chana masala, vegan indian chana masala
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

Instructions

  • Soak the chickpeas, if you haven't already, then drain and set aside.
  • 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,
  • 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
  • Add in the ginger garlic paste, green chili, cilantro stems, and all of the ground spices, and mix really well.
  • 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)
  • Cancel sauté, and add in the drained chickpeas and 3 cups of water, and mix really well.
  • 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.
  • 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.
  • 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.
  • Garnish with cilantro leaves, chopped onion, and some lime juice. Serve with flatbread, rice, or naan.

Video

Notes

To cook this in a saucepan: Follow all the instructions above, but cook the onion for another 5 minutes or so, until the onions are starting to get golden, before adding the chickpeas. Also add in another 1 to 2 cups of water, and then cover and cook over medium heat for at least 2 hours, or until the chickpeas are tender to preference. You might have to add a bit more liquid, if it is evaporating in between. Check in and stir every 20 minutes or so.
Variation: add 1/4 teaspoon loose tea leaves with the chickpeas.
This recipe is naturally gluten-free. It’s also nut-free and soy-free, as long as you use a nut-free and soy-free non-dairy yogurt. To make tomato-free, just omit the tomatoes that are added in the end. 
Make your own chole masala blend: Chole masala blend or Indian Chana masala blend is easily available in Indian stores or online. Here’s a quick version to make from scratch. grind below spices and store or use. 
  • 1 tbsp Coriander seeds or ground
  • 1/2 tsp Cumin seeds, or ground
  • 1-2 Black cardamom
  • 1 green cardamom
  • 8 black peppercorns( use less for less heat)
  • 1.5 teaspoon Kashmiri chili powder
  • 1 teaspoon dry mango powder
  • 1/2 teaspoon chaat masala or 1/8 tsp Indian sulphur salt(kala namak)
  • 1 bay leaf, 1 clove or 1/8 tsp ground clove.
Optional add ins: generous pinch of cinnamon, fenugreek leaves, carom seeds.
Canned chickpeas: use 3-3.5 cups canned or cooked chickpeas, add only 1.5 cup water, and pressure cook 10 minutes or saucepan 20-25 mins. 
Oil-free: Dry toast the cumin seeds on a skillet until they change colors then add to instant pot on sauté. Add 3-4 tbsp broth and continue with the rest of the steps 
 
 
 

Nutrition

Calories: 353kcal | Carbohydrates: 57g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Sodium: 519mg | Potassium: 884mg | Fiber: 16g | Sugar: 13g | Vitamin A: 509IU | Vitamin C: 18mg | Calcium: 141mg | Iron: 6mg