https://pipingpotcurry.com/punjabi-chole-instant-pot/https://pipingpotcurry.com/punjabi-chole-instant-pot/
Ingredients
- 1 cup Chickpeas (Chole/Garbanzo beans), washed (250 ml)
- 3 cups Water, for soaking
- 1.5 cups Water, for cooking
- 1 tablespoon Ghee or Oil
- 1 Green Chili Pepper, chopped (optional)
- 5 cloves Garlic, minced
- 1″ inch Ginger, grated
- 1.5 cups Onion, diced
- 3/4 cup Tomatoes, chopped or 1 tbsp Tomato paste
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
- Cilantro, to garnish
Spices
- 1/2 teaspoon Cayenne or Red chili powder
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 tablespoon Chole Masala
- 1 teaspoon Salt, adjust to taste
- 1 teaspoon Dry Mango powder (Amchur)
Whole Spices
- 1 teaspoon Cumin seeds (Jeera)
- 2 leaves Bay leaf (Tej Patta)
- 1/2 teaspoon Black Peppercorns
- 1 inch Cinnamon (Dalchini)
Instructions
- Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
For Instant Pot Chana Masala:
- Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
- When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes
- Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
- Change the instant pot setting to bean/chili mode for 35 minutes with vent in sealing position. (This is the same as pressure cook on high pressure for 35 minutes)
- When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
- If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder. Change the instant pot setting to sauté mode and let it boil for 2 minutes.
- Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.
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