This Instant Pot Chana Masala – Punjabi Chole is loaded with flavor and incredibly easy to prepare. The flavorful sauce and the delicious spices all combining together to make this recipe a family favorite. As long as you get the sauce right, you’re on to a winner.
With the instant pot making this recipe is a breeze. The instant pot has seriously made life so fo easy, especially in recipes like lentils, beans, and lamb that require pressure cookers.
Souring ingredients for Instant Pot Chana Masala – Punjabi Chole:
Other than the flavor of whole spices I also like the tangy flavor obtained by adding pomegranate powder and tamarind concentrate. Some people add amchur powder, or even lime juice to make the chole tangy. I personally like pomegranate powder, which has a distinct sweet-tart flavor. The tamarind concentrate also adds the dark color to the chole. After trying tamarind paste, tamarind concentrate, and tamarind pulp, I firmed up on tamarind concentrate. Tamarind concentrate is easy to use and is convenient. It is a thick dark paste sold in small plastic tubs in most Indian stores. I normally use this for the convenience aspect. Additionally, I like the way it tastes. I also use it in other dishes that require tamarind.
What sort of chickpea should I use for Instant Pot Chana Masala – Punjabi Chole?
I use the dried kabuli chickpeas also known as garbanzo beans for this recipe. Soak the chickpea overnight, and discard the water before cooking.
How do I make this recipe?
First, select sauté on the instant pot and add oil to the pot.
Second, when the oil is hot, add in bay leaf, cloves, cinnamon stick, black cardamoms, and cumin seeds.
Thirdly, when the cumin seeds begin to splutter in about 30 seconds add onions and ginger garlic paste. Keep stirring.
When the onions turn golden in about 2 to 4 minutes add the red chili powder, add ground coriander, ground turmeric, ground cumin, and salt. Stir well. Let it sauté for a minute.
Further, add the pureed tomatoes and let them sauté for 4 to 5 minutes. Next, add the chickpea/ kabuli chana and water. Stir well and make sure nothing is stuck to the pot base.
Furthermore, press cancel. Secure the lid on the pot and select manual and cook at high pressure for 40 minutes.
When cooking is complete, use natural pressure release to depressurize. Additionally, open the lid Add the tamarind concentrate, ground pomegranate powder, and garam masala. Stir well.
Use the back of the spoon to crush some chickpea and thicken the gravy. Finally, add the dried fenugreek leaves, cilantro, and Serrano pepper. Transfer into a serving bowl.
If you like less gravy you can select sauté and reduce it to the desired consistency.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot
Chickpea Peanut Salad – Instant Pot Protein Avocado Salad
Cucumber Tomato Cilantro Salad
Instant Pot Chana Masala – Punjabi Chole
Ingredients
- 4 tbsp ghee (clarified butter)
or oil of choice
- 1 dried bay leaf
(tej patta)
- 2 whole cloves
either whole or crushed (laung)
- 1 cinnamon stick
2 inch piece (dalchini)
- 2 whole black cardamom pods
(kali elachi)
- 1/2 tsp cumin seeds
(jeera)
- 1/2 onion finely chopped
- 1 tsp ginger garlic paste
(either freshly mined in equal quantities or store bought)
- 1 tsp red chili powder
(cayenne pepper)
- 1 tsp ground coriander
(dhaniya powder)
- 1/2 tsp ground turmeric
(haldi powder)
- 1/2 tsp ground cumin
(jeera powder)
- 1 and 3/4 tsp salt (you can add an additional 1/4 teaspoon later if you need more)
- 2 medium sized tomatoes pureed (roughly 1.5 cups pureed)
- 1 cup dried whole chickpeas washed and soaked overnight in 2.5 cups water (kabuli channa/ garbanzo beans)
- 1.5 cups water
- 1 tsp tamarind concentrate
- 1 tsp ground pomegranate powder
(anardana powder)
- 1/2 tsp garam masala
- 2 tbsp dried fenugreek leaves
(kasoori methi)
- 2 tbsp fresh cilantro finely chopped (dhainya ke patte)
- 1 Serrano pepper slit lengthwise into two halves (green chili pepper) (optional)
or oil of choice
either whole or crushed
2 inch piece
(cayenne pepper)
Instructions
Prep
- Rinse and finely chop the onions and cilantro. Slit the Serrano pepper, and puree the tomatoes.
- Discard the water that was used to soak the chickpea overnight.
Cook
- Select sauté on the instant pot and add oil to the pot.
- When the oil is hot, add in bay leaf, cloves, cinnamon stick, black cardamoms, and cumin seeds.
- When the cumin seeds begin to splutter in about 30 seconds add onions and ginger garlic paste. Keep stirring.
- When the onions turn golden in about 2 to 4 minutes add the red chili powder, ground coriander, ground turmeric, ground cumin, and salt. Stir well. Let it sauté for a minute.
- Then add the pureed tomatoes and let them sauté for 4 to 5 minutes.
- Next, add the chickpeas / kabuli chana and water. Stir well and make sure nothing is stuck to the pot base.
- Press cancel. Secure the lid on the pot and select manual and cook at high pressure for 40 minutes.
- When cooking is complete, use natural pressure release to depressurize. Add the tamarind concentrate, ground pomegranate powder, and garam masala. Stir well.
- Use the back of the spoon to crush some chickpea and thicken the gravy. Finally, add the dried fenugreek leaves, cilantro, and Serrano pepper. Transfer into a serving bowl.
- If you like less gravy you can select sauté and reduce it to the desired consistency. Transfer into a serving bowl.
Serve
- Enjoy with roti, puri, or steamed rice.
Notes
- If dont you like your food spicy you can eliminate the serrano pepper, or reduce or eliminate the red chili powder.
- This recipe has been tried on the 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- The recipe is based on soaking the chickpea over-night.
- The whole spices (cardamom pods, cinnamon stick, cloves, bay leaf, can be discarded, they don’t need to be consumed).
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