Punjabi Chole in Instant Pot (Tangy Chickpeas Curry)

Punjabi Chole, also known as Amritsari Chole, is a creamy, tangy and dark-colored chickpea curry made with a special masala blend. It's an Instant Pot recipe made with dried or canned chickpeas, best served street-style with crispy puffed bhaturas.

Almost everyone I know has their own spin on chole, and they all taste great. It is perhaps one of the most popular north-Indian curries. Chole are often enjoyed with a puffy fried bread called Bhature. This happens to be my girls' favorite Indian meal, and it has now become a tradition in our home to make it for Diwali dinner.

I use dried and soaked chickpeas on long, lazy weekends when I have more time in the kitchen. But canned chickpeas get this recipe done in 30 minutes. Easy and convenient never tasted so good!

What is Punjabi Chole?

Punjabi Chole is a creamy, spicy and slightly tangy dish made with chickpeas cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend.

This spice blend is what makes authentic Punjabi Chole stand out. It is the unique combination of garam masala, anardana (pomegranate) powder (or tamarind concentrate), and amchur (dry mango powder). This blend gives it that special earthy and slightly tart taste!

Fun Fact: Chole is referred to as the popular street-food style preparation of chickpeas. Most of the authentic preparations are found in and around Punjab and New Delhi.

What Is The Difference Between Punjabi Chole and Chana Masala?

Punjabi Chole's distinguishing factors are a dark-brown curry or gravy, and a slight tangy flavor. Chickpeas are cooked with a Chole masala blend with fresh aromatics and very little tomato.

Chana masala, on the other hand, is a tomato-onion rich gravy, with a reddish-orange curry. This is done by adding turmeric, red-chili powder and tomato puree.

Authentic, Street-Style Punjabi Chole Recipe

It was my mom who taught me the real secrets behind the best chole recipe. I love this plant-based, protein-packed meal because:

• Chickpeas provide protein, fiber and a wide array of nutrients, making this a very satisfying and nutritious dish.
• A unique combination of tangy and earthy Indian spices offer a world of umami flavor!
• One special ingredient provides that iconic, street-style Punjab chole at home.
• Making this curry in an Instant Pot gives it the slow-cooked intense flavors in a fraction of the time, with very little effort.
• The option of using canned chickpeas gets dinner on the table in under 30 minutes - which especially comes in handy on busy weeknights.

Ingredients - Notes & Substitutions

Gather together ghee, aromatic vegetables, a handful of Indian spices, dried (or canned) chickpeas, water, Indian tea bags, tamarind concentrate and cilantro. Here are some essentials to make this magical curry:

• Chickpeas: This curry can be made with dried and soaked, dried and unsoaked or canned chickpeas/garbanzo beans. The cooking times will vary based on which style of chickpea you use. If using canned, you will need 2 (14-oz) cans for this recipe.
• Tea Bags: Indian tea bags promote a rich colored gravy. This is a cool trick passed down by my grandmother. Purchase plain Indian black tea bags such as Assam, Darjeeling or Nilgiri. I would not use loose tea or a Masala Chai or any flavored tea here.
• Amchur: This is dried mango powder, which is added for a tart flavor. Look for it in Indian specialty markets or online. If unavailable, add 1 teaspoon fresh lime juice towards the end.
• Tamarind Concentrate: Traditionally, dried pomegranate powder, called anardana, is used, but that is hard to find sometimes and doesn't have a long shelf life. Tamarind concentrate is easily available and great alternative. Look for it in the global section of grocery stores.
• Chaat Masala: Towards the end I also add chaat masala to enhance these tangy flavors. If unavailable, either add another ½ teaspoon of tamarind paste or add a teaspoon of fresh lime juice instead.
• Fennel Powder: This is optional, but highly recommend. It adds a special licorice flavor and helps aid in digestion.

A Note on Soaking Chickpeas

Soaking chickpeas not only cuts down on cooking time, but also releases the chickpeas phytic acid, increasing the bio-availability of nutrients. (Phytic acid is an antinutrient that prevents our bodies from reaping the full nutritional benefits of chickpeas.)

Cooking chickpeas without soaking can also increase the risk of digestive side effects such as gas and bloating. I recommend soaking chickpeas overnight, or at least 8-10 hours. Drain and rinse once before cooking.

Note: That being said, if you want to make this easy chole recipe with unsoaked dried beans, adjust the cooking time to 60 minutes High pressure, followed by natural pressure release as instructed.

My Mom's Trick for the Iconic Dark Brown Color

Believe it or not, but it's black tea bags! Indian tea, to be exact. This is a neat trick I learned from my mom who, in turn, learned from her mom. I used two tea bags and pull them out carefully after pressure cooking and discard them.

Step By Step Instant Pot Instructions

I use my electrical pressure cooker, the Instant Pot. Any pressure cooker would work great for this recipe as it reduces the active cooking time significantly. Simply:

1. Prep: Soak, Rinse & Drain Chickpeas

If using dried chickpeas/garbanzo beans, rinse and soak them in 4 cups of water, overnight, or at least 8-10 hours. Strain and rinse them once again before cooking. Skip soaking if using canned chickpeas. Rinse and drain them as well.

2. Saute Aromatics, Add Spices, Chickpeas & Water

1. Heat ghee/oil for 30 seconds on Saute mode in the Instant Pot. Add bay leaf and chopped onions, and saute for 2 minutes (Pic 1).
2. Add minced ginger and serrano chiles and saute for another minute (Pic 2).
3. Then, add chopped tomatoes, salt, spices and saute another minute. Add a few tablespoons of water if spices start sticking to the bottom (Pic 3).
4. Add julienned ginger, rinsed chickpeas, water and baking soda, if using. Give it a stir. Add tea bags and gently push them under the liquid. Turn off saute (Pic 4).

3. Pressure Cook

1. Close the lid, set vent to 'sealing', and pressure cook for 45 minutes at Bean or Pressure Cook/Manual mode. Adjust time to 60 minutes if using dried 'unsoaked' beans (Pic 5).
2. Wait for the pressure to release naturally for at least 10 minutes, then follow the quick release instructions of your cooker. Open the lid after the pin drops. Remove the tea bags (Pic 6).
3. Using a potato masher or a wooden spoon, mash up a few beans. This makes the curry creamy and thick. Turn on saute and stir in tamarind concentrate (or anardana powder). Simmer for 3 to 5 minutes and check for seasoning. Turn off saute (Pic 7).
4. Garnish with cilantro (Pic 8).

Short-Cut Method: 30-Minute Easy Chole Recipe with Canned Chickpeas

By using canned chickpeas, you can reduce the cooking time to less than half.

• Rinse out the canned chickpeas. Follow the steps as written and add them to the pot as per instructions. Then, pressure cook everything for 5 minutes.
• Wait 10 minutes and then release the remaining pressure manually. Open the lid after the pin drops. It's ready!

Serving Suggestions - Bhatura, Flatbread or Rice

Punjabi chole masala is best enjoyed with a puffed fry bread, called bhatura. But chole also tastes great with kulcha, poori, naan, basmati or cumin rice, with a side of sweet and spicy lemon pickle. Try my homemade garlic naan recipe -- its a terrific accompaniment.

Recipe Tips & Notes

• Skip the ghee for vegan. Simply use olive oil as the cooking fat to keep it completely plant-based.
• Use two textures of ginger. Minced ginger is for forming the base flavors of the curry, while julienned ginger adds texture and a gentle heat.
• Customize the spice level. Remove the seeds from the serrano chiles before adding or skip them for a mild curry. To make it spicy, add ½ teaspoon of cayenne.
• Substitute amchur for lime juice. Amchur is dried mango powder, which is added for a tart flavor. If unavailable, add 1 teaspoon fresh lime juice towards the end.
• Use your preferred style of chickpeas. This curry can be made with dried & soaked, dried & unsoaked, as well as canned chickpeas/garbanzo beans. Adjust the pressure cook time as follows: Dried Soaked: 45 minutes; Dried Unsoaked: 60 minutes; Canned: 5 minutes.
• Add baking soda to make the chickpeas creamy. Optional, but it makes the chickpeas super soft and tender.
• Don't forget the tea bags. Adding Indian tea bags for a rich colored gravy is cool trick passed down by my grandmother. Pull them out carefully after pressure cooking and discard them. I wouldn't recommend adding any flavored tea bag here.
• Look for tamarind concentrate. Tamarind concentrate is added to achieve the iconic tangy flavors in this curry. Traditionally, dried pomegranate powder, called anardana, is used, but that is hard to find and doesn't have a long shelf life. Tamarind concentrate is easily available in the global section of supermarkets and a great alternative.
• Serve street-style with bhatura. This is the most authentic way to enjoy chole. But kulchi, poori, naan, basmati or cumin rice are all great options.

Punjabi Chole FAQ

More Indian Vegetarian Favorites From My Kitchen

• Dal Makhani: A creamy, rich and flavor packed lentil curry made with black lentils and kidney beans with aromatics and toasted Indian spices.
• Paneer Tikka Masala: Tender pieces of Indian cottage cheese simmered in an aromatic tomato-onion gravy and finished with a splash of heavy cream.
• Chana Masala: A hearty curry made with chickpeas, or garbanzo beans, which are rich in iron, protein and naturally vegan and gluten-free. 
• Paneer Makhani: An Indian delicacy made with Indian cottage cheese simmered in tomato puree, Indian spices and finished with a touch of heavy cream.
• Dal Tadka: Split Pigeon Peas, also known as Toor Dal or Arhar Dal, are flavored with aromatics and spices, then cooked with pot-in-pot basmati rice.
• Vegetable Biryani: A classic Indian dish made with a medley of vegetables and aromatic basmati rice, with yogurt, toasted garam masala, fresh herbs and saffron.
• Paneer Biryani: A merge of two Indian favorites featuring nutty basmati rice cooked with soft paneer and seasoned with tangy Indian pickling spices.
• Matar Paneer: Featuring spongy paneer cubes and tender green peas simmered in a richly spiced tomato-onion sauce cooked in the Instant Pot or on the Stove.

Popular Chickpea Recipes on the Blog

• Moroccan Chickpea Soup: Creamy chickpeas cooked with fire-roasted tomatoes and spices like cumin, coriander, cinnamon and paprika that's vegan and gluten-free.
• Chana Masala Tacos: Crisp, crunchy and incredibly delicious vegan and gluten-free tacos thanks to the chickpea curry filling and fresh cucumber salsa.
• Chana Masala Biryani: A combination of two delicious Indian delicacies, chickpeas curry called Chana Masala, and an aromatic rice pilaf called Biryani. 
• Kale and Mango Salad with Chickpeas: Sautéed kale slaw mix with chickpeas and juicy mango, then topped with crunchy slivered almonds.
• Oven Roasted Chickpeas: Crispy, crunchy, tiny-little flavor bombs that are just ideal for snack-time, or as salad toppers.

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

Punjabi Chole in Instant Pot (Tangy Chickpeas Curry)

Aneesha Gupta

Punjabi Chole, or Amritsari Chole, is a creamy, tangy and dark-colored chickpea curry made with a special masala blend served street-style.

4.50 from 18 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 10 mins

Cook Time 55 mins

NPR 10 mins

Total Time 1 hr 15 mins

Course Main Course

Cuisine Indian

Servings 5 people

Calories 198 kcal

Equipment

• ▢
  Instant Pot

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 teaspoons ghee or olive oil for vegan
• ▢ 1 bay leaf
• ▢ 1 cup finely chopped onion (1 medium onion)
• ▢ 1 tablespoon minced ginger 1-inch ginger ground or grated
• ▢ 2 serrano green chiles stems removed (or 1 jalapeno)
• ▢ 1 roma tomato de-seeded and finely chopped
• ▢ 1 teaspoon pink salt (kala namak) adjust to taste - see notes for substitute
• ▢ 1 tablespoon coriander powder
• ▢ 2 teaspoons garam masala add more, depending on how strong yours is
• ▢ 2 teaspoons cumin powder
• ▢ 1 teaspoon amchur (dry mango powder) - see notes for substitute
• ▢ 1 teaspoon fennel powder : optional, adds flavor and for easy digestion
• ▢ 1 tablespoon julienned ginger ½-inch ginger peeled and thinly sliced
• ▢ 1 cup dried chickpeas rinsed and soaked for 8-10 hours or 2 (14oz) cans chickpeas/garbanzo beans
• ▢ 1½ cups water add more or less, depending on your consistency preference
• ▢ ¼ teaspoon baking soda optional ingredient (for making chickpeas soft and creamy)
• ▢ 1-2 black tea bags for color (Indian Tea) - optional

For Finishing

• ▢ 1 teaspoon tamarind concentrate or 1 teaspoon dry pomegranate powder (anardana)
• ▢ 2 tablespoons chopped cilantro
• ▢ ½-1 teaspoon chaat masala (optional but recommended)

Cook ModePrevent your screen from going dark

Instructions

 

Prep: Soak, Rinse & Drain Chickpeas

• If using dried chickpeas/garbanzo beans, rinse and soak them in 4 cups of water, overnight, or at least 8-10 hours. Strain and rinse them once again before cooking. Skip soaking if using canned chickpeas. Rinse and drain them as well.
  

Saute Aromatics, Then Add Spices, Chickpeas & Water

• Heat ghee/oil for 30 seconds on Saute mode in the Instant Pot. Add bay leaf and chopped onions, and saute for 2 minutes.
  
• Add minced ginger and serrano chiles and saute for another minute.
  
• Add chopped tomatoes, salt, spices and saute another minute. Add a few tablespoons of water if spices start sticking to the bottom.
  
• Add julienned ginger, rinsed chickpeas, water and baking soda, if using. Give it a stir. Add tea bags and gently push them under the liquid. Turn off saute.
  

Pressure Cook

• Close the lid, set vent to 'sealing', and pressure cook for 45 minutes at Bean or Pressure Cook/Manual mode. Adjust time to 60 minutes if using dried 'unsoaked' beans.
  
• Wait for the pressure to release naturally for at least 10 minutes, then follow the quick release instructions of your cooker. Open the lid after the pin drops. Remove the tea bags.
• Using a potato masher or a wooden spoon, mash up a few beans. This makes the curry creamy and thick. Turn on saute and stir in tamarind concentrate and chaat masala (if using). Simmer for 2 to 3 minutes and check for seasoning. Turn off saute.
  
• Garnish with cilantro and serve with bhatura, kulcha, puri, naan, basmati or cumin rice.
  

Short-Cut: 30 Minute Easy Chole Recipe with Canned Chickpeas

• Rinse out the canned chickpeas. Follow the steps as written and add them to the pot as per instructions. Then, pressure cook everything for 5 minutes.
• Wait 10 minutes and then release the remaining pressure manually. Open the lid after the pin drops. It's ready!

Video

Notes

• Skip the ghee for vegan. Simply use olive oil as the cooking fat to keep it completely plant-based.
• Use two textures of ginger. Minced ginger is for forming the base flavors of the curry, while julienned ginger adds texture and a gentle heat.
• Customize the spice level. Remove the seeds from the serrano chiles before adding or skip them for a mild curry. To make it spicy, add ½ teaspoon of cayenne.
• Substitute amchur for lime juice. Amchur is dried mango powder, which is added for a tart flavor. If unavailable, add 1 teaspoon fresh lime juice towards the end.
• Use your preferred style of chickpeas. This curry can be made with dried & soaked, dried & unsoaked, as well as canned chickpeas/garbanzo beans. Adjust the pressure cook time as follows: Dried Soaked: 45 minutes; Dried Unsoaked: 60 minutes; Canned: 5 minutes.
• Add baking soda to make the chickpeas creamy. Optional, but it makes the chickpeas super soft and tender.
• Don't forget the tea bags. Adding Indian tea bags for a rich colored gravy is cool trick passed down by my grandmother. Pull them out carefully after pressure cooking and discard them. I wouldn't recommend adding any flavored tea bag here.
• Look for tamarind concentrate. Tamarind concentrate is added to achieve the iconic tangy flavors in this curry. Traditionally, dried pomegranate powder, called anardana, is used, but that is hard to find and doesn't have a long shelf life. Tamarind concentrate is easily available in the global section of supermarkets and a great alternative.
• Serve street-style with bhatura. This is the most authentic way to enjoy chole. But kulchi, poori, naan, basmati or cumin rice are all great options.

Note: Recipe has been recently updated with enhanced photos and instructions. The following optional ingredients have been added to enhance the flavor: bay leaf, julienned ginger, tamarind concentrate, baking soda.

Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 198kcal | Carbohydrates: 31g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 539mg | Potassium: 474mg | Fiber: 8g | Sugar: 7g | Vitamin A: 197IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 3mg

Did you try this recipe?Share a photo and tag @spicecravings or #spicecravings

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.