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.
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.