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Spicy Lentils
Chickpea Curry
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Chole is the quintessential Indian soul food. This simple recipe achieves an authentic Punjabi chana masala flavor without a store-bought spice blend, and the sauce is full-bodied with bold
garam masala and deep tomato flavors. While the Instant Pot can cook dried beans quickly, for this recipe I find that soaking the chickpeas creates a softer and more even texture. Serve with Jeera Rice, bhatura, or parathas.
Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a hearty, aromatic flavor. Every region (and family) across India has its own version. My mom’s recipe calls for twenty-one whole roasted spices, some of which are hard to find, and it takes days to make. Here is a simplified version with a similar authentic flavor.
Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a hearty, aromatic flavor. Every region (and family) across India has its own version. My mom’s recipe calls for twenty-one whole roasted spices, some of which are hard to find, and it takes days to make. Here is a simplified version with a similar authentic flavor.
| Prep Time | 4 hours |
| Cook Time | 70 minutes |
| Servings |
4 servings
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Ingredients
- 1 cup dried chickpeas rinsed
- 3 1/2 cups Water
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 yellow onion finely diced
- 1 tsp Ginger fresh, grated
- 1 tsp garlic minced
- 1 tbsp coriander ground
- 2 tsp kosher salt
- 1 -2 tsp kashmiri red chile powder or another mild red chile powder (see Note)
- 1/4 tsp turmeric ground
- 2 plum tomatoes cored and finely diced, or 1 cup canned diced tomatoes with juice
- 1/2 cup cilantro fresh, chopped
- 1/4 tsp garam masala (recipe below)
garam masala
- 2 tbsp black peppercorns
- 2 tbsp cloves
- 1 tbsp cinnamon stick crushed
- 2-5 cardamom pods (about 2 teaspoons)
- 1 tbsp black cumin seeds (shah jeera) or cumin seeds
Ingredients
garam masala
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Instructions
Garam Masala
- Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
- As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
- Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
Chickpea Curry
- In a bowl, combine the chickpeas and 2 cups warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside.
- Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil at the bottom edges of the pot 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 (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the coriander, salt, chile powder, turmeric, and chickpeas; pour in the
1 1/2 cups water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. - Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 35 minutes at high pressure.
- Let the pressure release naturally; this will take 10 to 20 minutes. Open the pot and stir in the tomatoes and garam masala. Select the high Sauté setting and cook until the tomatoes soften, about 5 minutes. Press the Cancel button to turn off the Instant Pot. Ladle into bowls, sprinkle with the cilantro, and serve.
Recipe Notes
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
NOTE
Use <ucsa> 1 teaspoon </ucsa> Kashmiri red chile powder for a milder curry, or <ucsa> 2 teaspoons </ucsa> for a spicier curry. Organic chickpeas or older beans may need an extra 5 to 10 minutes of cooking time.
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals.
The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
ARCHANA MUNDHE is a software engineer turned recipe developer, cooking instructor, and food blogger who writes at Ministry of Curry. Born and raised in western India, Mundhe now cooks and writes in New Jersey, where she lives with her husband and their two sons.
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Delicious and very flavourful – we switched the red chili powder for paprika to make it less spicy for young children.
Being me I used much more garlic and ginger, and more garam at the end, but otherwise behaved myself!
Lovely recipe.
Just made a shortcut version of this that didn’t take 6 months. Also, Didn’t soak the chickpeas and threw in a can of tomatoes at the beginning of cooking. Turned out great. Thanks for the recipe.