Pindi Chole Masala: Instant Pot Chickpea Curry

This Pindi Chole Masala: Instant Pot Chickpea Curry is special to me because it’s one recipe that my entire family loves.

Pindi Chole Masala: Instant Pot Chickpea Curry is a vegetarian/vegan meal that can be enjoyed at lunch, or dinner. Serve it with toasted bread, flatbread, or over rice, or even gluten free cauliflower rice.

What is Pindi Chole Masala: Instant Pot Chickpea Curry?

Originated form the city of Rawalpindi, the recipe does not use onions or tomatoes. Additionally, it uses 2 souring agents for instance dry mango powder (amchur) and dry pomegranate powder. The dark color can be obtained from tea bags or gooseberries (amla).

How do we make this recipe?

To simply the recipe, I have made it a one pot recipe. I have not boiled the chickpea separately, nor have I added tea bags. Instead, I have used Tamarind concentrate instead of amchur for 2 reasons. Firstly, to provide the dark color that is obtained by using tea bags and second to make it tangy. 

STEPS:

Rinse the chickpea well. Soak 1 cup chickpea in 3 cups water overnight. When ready to cook, discard the water that was used to soak the chickpea overnight.

First, select sauté on the Instant Pot. Second, add oil to the pot. When the oil is hot, cloves, cinnamon stick, and black cardamoms.

Then add the red chili powder and 1/4 cup water and stir.

In about 30 seconds, when the chili powder gives out color add ground coriander, ground cumin, salt, and ground pepper. Stir well.

Then add the chickpea/ kabuli channa and the remaining 1 cup water. Stir. Press cancel.

Secure the lid on the pot. Select manual and cook at high pressure for 40 minutes. When cooking is complete, use natural pressure release to depressurize. Open the lid.

Add the tamarind concentrate, ground pomegranate powder, and garam masala. Stir well. Select sauté and let it sauté for a minute. Press cancel. Finally, add Serrano pepper and julienned ginger. Cancel. Transfer into a serving bowl.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other Kashmiri recipes:

Kashmiri Tamarind Eggplant – Instant Pot Kashmiri Baingan

Butternut Squash Curry – Instant Pot Indian Squash

Instant Pot Sukhe Cholay -Chole Methi Palak

Kala Chana

Rajma Kashmiri – Rajma Masala Instant Pot

Pindi Chole Masala: Instant Pot Chickpea Curry

Shilpa

Pindi Chole Masala: Instant Pot Chickpea Curry is a vegetarian/vegan meal that can be enjoyed at lunch, or dinner. Serve it with toasted bread, flatbread, or over rice, or even gluten free cauliflower rice.

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Prep Time 2 mins

Cook Time 50 mins

Total Time 52 mins

Course Main Course, Side Dish

Cuisine Indian, North Indian Food

Servings 4

Equipment

• Pressure Cooker

Ingredients

  

• 1 cup dried whole chickpeas washed and soaked overnight in 3 cups water  (kabuli channa/ garbanzo beans)
• 5 tbsp oil of choice
• 2 whole cloves either whole or crushed  (laung)
• 1 cinnamon stick 2 inch piece (dalchini)
• 2  whole black cardamom pods (kali elaichi)
• 1 tsp red chili powder (cayenne pepper)
• 1 and 1/4 cup water (divided)
• 2 tsp ground coriander   (dhaniya powder)
• 1 tsp ground cumin (jeera powder)
• 1 and 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1 and 1/2 tsp tamarind concentrate
• 1 tsp ground pomegranate powder   (anardana powder)
• 1/2 tsp garam masala
• 1 serrano pepper (hari mirch, whole)
• 1/2 inch julienne ginger

Instructions

 

Prep

• Rinse the chickpea well. Soak 1 cup chickpea in 3 cups water overnight. When ready to cook, discard the water that was used to soak the chickpea overnight.

Cook

• Select sauté on the Instant Pot. Second, add oil to the pot. When the oil is hot, cloves, cinnamon stick, and black cardamoms.
• Then in 30 seconds, add the red chili powder and 1/4 cup water and stir.
• In about 30 seconds, when the chili powder gives out color add ground coriander, ground cumin, salt, and ground pepper. Stir well.
• Then add the chickpea/ kabuli chana and the remaining 1 cup water. Stir. Press cancel.
• Secure the lid on the pot. Select manual and cook at high pressure for 40 minutes. When cooking is complete, use natural pressure release to depressurize. Open the lid.
• Add the tamarind concentrate, ground pomegranate powder, and garam masala. Stir well. Select sauté and let it sauté for a minute. Press cancel. Finally, add Serrano pepper and julienned ginger. Transfer into a serving bowl and serve over rice, with toasted bread or naan.

Notes

• This recipe is meant to be dry versus Punjabi Chloe masala that is soupy.
• I have eliminated using tea bags and amchur. I have replaced using both these with tamarind concentrate. Tamarind provides a dark color as well as a tangy flavor.
• The whole spices (cardamom pods, cinnamon stick, cloves, can be discarded, they don’t need to be consumed).

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