"This chole (chickpea) recipe is vegan, made in an Instapot and best paired with Parathas or Naans."
Pindi Chole in Instapot
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 cup soaked overnight chickpea
- 1 bayleaf
- 7-8 black peppercorns
- 3-4 cloves
- 1/2 inch cinnamon
- 2 green cardamom
- 1 black cardamom
- 1/2 teapsoons cumin
- 2 slit green chillies
- 1 sliced small onion
- 2 chopped tomatoes
- 1 inch julienned ginger
- 1/2 teapsoons turmeric
- 1 teapsoons red chili powder
- 1 teapsoons coriander powder
- 2 tabelspoons dry pomegranate seeds
- 1 tabelspoons coriander seeds
- 1 tabelspoons cumin seeds
- 1 potato
- Salt
- water
- 2 tabelspoons oil
- 2 tabelspoons garnish fresh cilantro
Method
Step 1
Turn on Instapot on saute mode for 10 mins and add 2 tbsp oil along with bay lead, cumin seeds, blackpeppercorns, cloves, cinnamon, green and black cardamom.
Step 2
Next add the onions, tomatoes and saute for about 1 min before adding the ginger.
Step 3
Pound the pomegranate seeds, coriander and cumin seeds to a powder. Add this and all other spices and saute for about 2 mins.
Step 4
Next add the strained chickpeas, potatoes and 2 cups of the chickpea water and salt.
Step 5
Close the Instapot lid and set to pressure cook for 20 mins. Let the pressure naturally release for 10 mins.
Step 6
Garnish with cilantro and enjoy with parathas, naans, rotis or rice.