Instant Pot Chana Masala (Punjabi Chole)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr
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Soaking Time
4 hrs
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Total Time
5 hrs 10 mins
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Calories
277 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Instant Pot Chana Masala (Punjabi Chole)
Description
This Instant Pot Chana Masala combines chickpeas with a blend of spices and aromatics characteristic of Punjabi cuisine. Dried chickpeas are soaked for several hours before cooking under pressure with ghee, cumin seeds, onions, garlic, and ginger. Ground coriander, turmeric, kosher salt, and Kashmiri red chili powder add depth and gentle heat, while diced tomatoes contribute moisture and acidity. The cooking process blends the flavors thoroughly, and the dish is finished with garam masala and fresh cilantro for fragrance and complexity.
The curry is moderately spiced, adjustable by varying the amount of Kashmiri red chili powder. The pressure cooking softens the chickpeas while allowing the spices to infuse deeply. The texture is hearty with tender beans enveloped in a flavorful, slightly thick sauce.
This dish is typically served hot as a main course, often accompanied by rice or flatbreads. It provides a satisfying vegetarian option rich in protein and aromatic spices.
For differing spice levels, adjust the chili powder accordingly. Using organic or older dried chickpeas may require adding extra cooking time to reach desired softness. Replacing ghee with oil is a straightforward modification to make the dish vegan.
Ingredients
- 1 cup chickpeas dried
- 3½ cups water divided
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 yellow onion finely diced
- 1 teaspoon ginger grated
- 1 tablespoon garlic minced
- 1 tablespoon ground coriander
- 2 teaspoons kosher salt
- 1 to 2 teaspoons Kashmiri red chili powder
- ¼ teaspoon Turmeric ground
- 2 plum tomatoes finely diced or 1 cup canned tomatoes with juice
- ¼ teaspoon garam masala
- ½ cup cilantro chopped
Instructions
- Rinse and drain dry chickpeas. In a bowl, combine the chickpeas and 2 cups of warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside. (Note: For canned chickpeas simply rinse and drain out the liquids)
- Select the high saute setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil and cook until they start to sizzle, about 1 minute. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid to speed up the process.
- Add the ginger and garlic and saute until aromatic, about 1 minute. Add the coriander, salt, chili powder, turmeric, and chickpeas; pour in the 1.5 cups water; and stir well with a wooden spoon nudging loose any browned bits from the pot bottom. (Note: For canned chickpeas add only half a cup of water)
- Secure the lid and set the pressure release to sealing. Press the Cancel button to reset the cooking program, then select pressure cook/manual(hi) and set the cooking time to 35 minutes. (Note: For canned chickpeas pressure cook for 5 minutes)
- Allow natural pressure release. Open the Instant Pot and stir in the tomatoes and garam masala. Select the high saute setting and cook until the tomatoes soften, about 5 minutes. Garnish with cilantro
- Serve with hot parathas or puri. For gluten-free options serve with Jeera rice or Instant Pot Basmati Rice.
Notes
- Use 1 teaspoon Kashmiri red chili powder for milder curry, or 2 teaspoons for spicier flavor.
- Organic or older chickpeas may require an additional 5 to 10 minutes of cooking time in the Instant Pot.
- Substitute ghee with oil to make the dish vegan-friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 1216mg | 51% |
| Potassium | 622mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 12.3mg | 14% |
| Calcium | 88mg | 9% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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