Pindi Chole Masala: Instant Pot Chickpea Curry

Spread the love
Jump to Recipe

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.
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
  

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.
Keyword Channa Masala Instant Pot, Instant Pot Chana Pindi, Instant Pot Chickpea Curry, Instant Pot Chickpea Indian, Instant Pot Pindi Cholay, Instant Pot Pindi Chole, Pindi Chana, Pindi Cholay, Pindi Cholay Instant Pot, Pindi Chole, Pindi Chole Instant Pot, Pressure Cooker Pindi Chana
0 0 vote
Article Rating
Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments