Best Instant Pot Punjabi Chole Recipe | Instant Pot Chickpeas Curry - Vegan, Gluten-Free, Nuts Free, Vegetarian Indian Curry Recipe

How to Make Chickpeas Curry / Punjabi Chole in the Instant Pot

Hello Foodies,

This delicious, spicy, and healthy Chole-Bhature, its Mumbai’s Street Food on a plate. So tasty, refreshing, and so easy to make. You really need simple basic pantry staples for this recipe; it’s vegetarian, vegan, and gluten-free. Perfectly cooked chickpeas with onion, tomato, ginger-garlic paste, and with some Indian spices, so yum.

These chickpeas curry is so good and easy to make using an instant pot, plus they are so healthy and delicious. I have been loving creating recipes with chickpeas and as much as I love these easy recipes for Instant Pot Hummus, or falafel or simple and gluten-free Soya-Chickpeas Tikkies. This recipe for Punjabi Chole or chickpeas curry served with Bhature is our favorite weekend brunch! It is so healthy, so fresh, and tastes absolutely incredible when served with hot bhaturas.

Video Recipe for Chole+ Bhatura:

Some More Indian Curry Recipes To Try:

Preparation Time: 10 Minutes; Cooking Time 15 Minutes

Each serving of Chickpeas Curry Contains 241 Cal.

Ingredients:

Chickpeas / Chana / Chole 1 cup(Soaked in water for 6-7 hours)
Onion 2 small, finely chopped
Tomato 2 small, finely chopped
Ginger-Garlic Paste 1 Tbsp
Whole Spices: Bay leaf 1, Cardamom 3 pods, Cloves 3, Black peppercorn 8-9, Cinnamon Stick.
Cumin Seeds 1 Tsp
Red Chili Powder 1 Tbsp
Chole Masala 1 Tbsp
Turmeric powder 1 Tsp
Salt 1 Tsp
Coriander leaves 2 Tbsp
Oil 2 tbsp
Water 1 Cup
Rice 1 Cup + Salt ½ Tsp+Water 1 ½ Cups+ Ghee 1Tsp

Instructions:

Wash rice and add 1 ½ cup of water, salt ½ Tsp, and ghee 1 Tsp, and keep aside.
Turn on the saute mode of the instant pot and heat oil.
Add whole spices and splutter cumin seeds.
Add onion and sauté for 2-3 minutes or until the raw smell of onion goes away.
Add tomatoes and ginger-garlic paste and cook for a minute or until tomatoes become mushy.
Add red chili powder, turmeric, coriander powder, salt, and soaked black chana and give it a quick stir.

Pour water and stir well and place rice pan with trivet.
Close the lid of the instant pot and place the vent on the sealing position.
Cook on Manual Mode(Hi) for 8 minutes and then NPR for 10 minutes.
Release the remaining pressure and open the lid and take the rice out.
Now, add coriander leaves and mix until everything mixed up well.
Garnish and serve with chopped fresh coriander, onion slices, and drizzled some lemon juice on top.
Scrumptious Chickpeas Curry / Chole is ready to serve, serve hot with the piping hot Bhaturas, or Kulcha, or Naan, or with Rice. Enjoy!!!

How to Store Chickpeas Curry/Chole:

Store in an airtight container in the refrigerator for about 4 to 5 days.
You can freeze it for 1-2 months in the freezer, thaw overnight in the fridge, heat, and serve.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 241 calories, along with 32.4 g carbohydrates, 9 g dietary fiber, 9.9 g fats, and 9 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It is good to eat Chickpeas Curry / Chole for Lunch, Brunch, or Dinner.

Health Benefits of Chickpeas/Chole:

It is a good source of fiber and protein.
It is a rich source of iron; chana can prevent anemia and boost your energy levels.
It is an ideal protein source for vegetarians.
High fiber content keeps the digestive tract healthy.
Being low in fat, high in dietary fiber, and rich in vitamins and minerals can indeed be a healthy addition to your diet.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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Eat Healthy, Stay Healthy!!!