Chole Masala in Instant Pot

Chole Masala is an Indian gravy, prepared with chickpeas, onion, tomato and exotic spice mix.

Today, I am sharing recipe for Chole Masala in my kitchen friend, the Instant Pot. It requires no babysitting and I did not find any compromise in taste.

You can make the ‘Chole Masala’ spice blend at home or buy store bought brands as well. I have used Badshah brand for my masala today.

So, let us get right to it!

Print Recipe

Chole Masala in Instant Pot

Servings

Ingredients

• 1 cup chickpeas/channa soaked overnight
• 1 tbsp ghee/oil
• 1 tsp cumin seeds
• 1 bay leaf
• 2 green cardamom
• 1 inch cinnamon
• 2 cloves
• 1 black cardamom
• 1 onion finely chopped
• 2 tsp ginger-garlic paste
• 1 tomato puree
• 2-3 tsp chili powder based on spice preference
• 1.5 tsp cumin powder
• 2 tbsp chole masala
• 1 inch ginger finely chopped
• 4 green chili split
• 1 tsp amchur powder
• 2 tbsp coriander chopped
• salt to taste
• Lots of Love

Servings Ingredients 1 cup chickpeas/channa soaked overnight 1 tbsp ghee/oil 1 tsp cumin seeds 1 bay leaf 2 green cardamom 1 inch cinnamon 2 cloves 1 black cardamom 1 onion finely chopped 2 tsp ginger-garlic paste 1 tomato puree 2-3 tsp chili powder based on spice preference 1.5 tsp cumin powder 2 tbsp chole masala 1 inch ginger finely chopped 4 green chili split 1 tsp amchur powder 2 tbsp coriander chopped salt to taste Lots of Love

Instructions

Preparing the channa/chickpeas

1. Soak 1 cup chickpeas (channa) overnight. Drain and keep channa aside. Do not waste the water, use the water from soaking channa for cooking.
2. Optional: - If you forgot to soak overnight, just soak them in hot water for 1.5 - 2 hours. - Soak with channa with 2 tea bags. I have not done this for this recipe.

Preparing Chole Masala

1. Set Instant Pot (IP) to Sauté mode. Add 1 tbsp. ghee/oil, 1 tsp cumin seeds, 1 bay leaf, 2 green cardamom, 1inch cinnamon, 2 cloves, 1 black cardamom. Sauté for a minute.
2. Add 1 big onion chopped (finely chopped) and 2 tsp ginger-garlic paste. Sauté well.
3. Once onion turn translucent, add puree from 1 big tomato. Mix well and deglaze the pot.
4. Add 2-3 tsp chili powder (based on spice preference), 1.5 tsp cumin powder, 2 tbsp. chole masala, salt to taste and soaked channa. Mix well.
5. After 2 minutes, add water, just enough to cover the channa. I used about 2 cups water
6. Close the IP lid and turn the knob to seal.
7. Turn on the Pressure cooking/Manual setting. Let the chole cook in HIGH pressure cook for 35 minutes.
8. Let the pressure ‘Natural release’ for 15 minutes. After that manual release the remaining steam. Check if the channa is cooked by mashing with a spoon.
9. Turn IP to Sauté mode. Add 4 green chili (split), 2 tbsp. coriander (chopped), 1 tsp amchur powder. Mix well.
10. Now, to get more thicker consistency, mash some of the channa with back of the spatula.
11. Let the channa remain in simmer for 5 minutes.
12. Turn off the IP.
13. Optional: Add 1 inch ginger (finely chopped). This adds a nice finishing flavor
14. Chole masala is ready! Garnish with chopped onion and coriander leaves. Serve with bhatura, puri or even a simple pulav.