Instant Pot Chole Masala
Instant Pot Chole Masala
Ingredients
For the Chole
- 1 cup dried chickpeas, soaked overnight or for at least 8 hours
- 3 cups water
- 1 tea bag, black tea, optional, for color
- 1 bay leaf
- 1 cinnamon stick, 1-inch piece
- 2 green cardamom pods
- 1/2 teaspoon salt
For the Masala Base
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, medium, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chili, finely chopped, adjust to taste
- 1/2 cup tomato puree
For the Spices
- 1 1/2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, or to taste
- 1 teaspoon garam masala
- 1/2 teaspoon amchur powder, (dried mango powder)
- 1 teaspoon salt, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon ginger, julienned
Instructions
- 1
Drain the soaked chickpeas and rinse them thoroughly. Discard the soaking water.
⏱️ 2 min
- 2
Add the drained chickpeas to the Instant Pot. Add 3 cups of fresh water, the tea bag (if using), bay leaf, cinnamon stick, green cardamom pods, and 1/2 teaspoon of salt. Close the lid and set the vent to sealing.
⏱️ 3 min
- 3
Cook on high pressure for 20 minutes. Once cooking is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
⏱️ 30 min
- 4
Carefully open the lid. Remove and discard the tea bag, bay leaf, cinnamon stick, and cardamom pods. Set the cooked chickpeas aside.
⏱️ 2 min
- 5
Clean the Instant Pot inner pot. Set the Instant Pot to 'Sauté' mode (Normal). Add ghee or vegetable oil. Once hot, add cumin seeds and let them splutter for about 30 seconds.
⏱️ 3 min
- 6
Add the finely chopped onion and sauté until golden brown, stirring occasionally. This will take about 5-7 minutes.
⏱️ 7 min
- 7
Stir in the ginger-garlic paste and chopped green chili. Sauté for another minute until fragrant.
⏱️ 1 min
- 8
Add the tomato puree and cook for 2-3 minutes, stirring constantly, until the oil starts to separate from the mixture.
⏱️ 3 min
- 9
Add coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, amchur powder, and 1 teaspoon of salt. Mix well and cook for 1 minute, adding a splash of water if the mixture becomes too dry.
⏱️ 2 min
- 10
Add the cooked chickpeas to the masala base. Mix thoroughly, ensuring the chickpeas are well coated with the spices. If the chole seems too thick, add a little of the reserved chickpea cooking liquid to reach your desired consistency.
⏱️ 3 min
- 11
Cancel the 'Sauté' mode. Close the Instant Pot lid and set the vent to sealing. Cook on high pressure for 5 minutes. Once cooking is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
⏱️ 10 min
- 12
Open the lid. Gently mash a few chickpeas with the back of a spoon to thicken the gravy slightly. Taste and adjust salt or spices if needed.
⏱️ 2 min
- 13
Garnish with fresh chopped cilantro and julienned ginger before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Chole Masala
For the Chole
- 1 cup dried chickpeas, soaked overnight or for at least 8 hours
- 3 cups water
- 1 tea bag, black tea, optional, for color
- 1 bay leaf
- 1 cinnamon stick, 1-inch piece
- 2 green cardamom pods
- 1/2 teaspoon salt
For the Masala Base
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, medium, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chili, finely chopped, adjust to taste
- 1/2 cup tomato puree
For the Spices
- 1 1/2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, or to taste
- 1 teaspoon garam masala
- 1/2 teaspoon amchur powder, (dried mango powder)
- 1 teaspoon salt, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon ginger, julienned
Instructions
- 1
Drain the soaked chickpeas and rinse them thoroughly. Discard the soaking water.
⏱️ 2 min - 2
Add the drained chickpeas to the Instant Pot. Add 3 cups of fresh water, the tea bag (if using), bay leaf, cinnamon stick, green cardamom pods, and 1/2 teaspoon of salt. Close the lid and set the vent to sealing.
⏱️ 3 min - 3
Cook on high pressure for 20 minutes. Once cooking is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
⏱️ 30 min - 4
Carefully open the lid. Remove and discard the tea bag, bay leaf, cinnamon stick, and cardamom pods. Set the cooked chickpeas aside.
⏱️ 2 min - 5
Clean the Instant Pot inner pot. Set the Instant Pot to 'Sauté' mode (Normal). Add ghee or vegetable oil. Once hot, add cumin seeds and let them splutter for about 30 seconds.
⏱️ 3 min - 6
Add the finely chopped onion and sauté until golden brown, stirring occasionally. This will take about 5-7 minutes.
⏱️ 7 min - 7
Stir in the ginger-garlic paste and chopped green chili. Sauté for another minute until fragrant.
⏱️ 1 min - 8
Add the tomato puree and cook for 2-3 minutes, stirring constantly, until the oil starts to separate from the mixture.
⏱️ 3 min - 9
Add coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, amchur powder, and 1 teaspoon of salt. Mix well and cook for 1 minute, adding a splash of water if the mixture becomes too dry.
⏱️ 2 min - 10
Add the cooked chickpeas to the masala base. Mix thoroughly, ensuring the chickpeas are well coated with the spices. If the chole seems too thick, add a little of the reserved chickpea cooking liquid to reach your desired consistency.
⏱️ 3 min - 11
Cancel the 'Sauté' mode. Close the Instant Pot lid and set the vent to sealing. Cook on high pressure for 5 minutes. Once cooking is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
⏱️ 10 min - 12
Open the lid. Gently mash a few chickpeas with the back of a spoon to thicken the gravy slightly. Taste and adjust salt or spices if needed.
⏱️ 2 min - 13
Garnish with fresh chopped cilantro and julienned ginger before serving.
⏱️ 1 min