Instant Pot Delhi Style Chole (Chickpea Curry)

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recipe by Garima Gakkhar https://thisthatmore.blog/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    195
based on 1 ratings

Delhi Style Chole – Chickpeas Curry is a delectable recipe made in a deep dish by adding boiled chickpeas with lots of spices in a masala. This is the same as Amritsari Chole but in Delhi style. There are many varieties like Pindi Chole, Amritsari Chole, Restaurant Style, Delhi style and many more. They are pretty much the same with some variations. Being a Punjabi, this dish has always been on top of my list. You can enjoy this amazingly tasty dish with Kulcha, Bhature, Poori, or Bread or even eat in some Chaats. This is one recipe which serves as a street-food and as a main course meal in all the restaurants. This is the main dish served in every wedding and relished by everyone.

Inspired by: https://thisthatmore.blog/delhi-style-chole-chickpeas-curry/

recipe updated Sep 15, 2020

Ingredients

  • Red onion icon
    Red onion
    ½ (about 67.5 g)
  • Tomato icon
    Tomato
    2 (about 280 g)
  • Pomegranate seeds icon
    Pomegranate seeds
    ½ tsp (about 1.85 g)
  • Dried chickpeas icon
    Dried chickpeas
    1 cup (about 204 g)
  • Cinnamon stick icon
    Cinnamon stick
    1 ½ (about 6 g)
  • Cloves icon
    Cloves
    2 (about 0.5 g)
  • Kashmiri red chile icon
    Kashmiri red chile
    1 sprig
  • Black cardamom icon
    Black cardamom
    2 (about 4 g)
  • Black peppercorns icon
    Black peppercorns
    10 (about 1 g)
  • Gooseberries icon
    Gooseberries
    2 (about 12 g)
  • Oil icon
    Oil
    1 tbsp (about 15 g)
  • Ghee icon
    Ghee
    1 tbsp (about 14.4 g)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Ginger-garlic paste icon
    Ginger-garlic paste
    1 tbsp (about 15 g)
  • Ground coriander icon
    Ground coriander
    1 tbsp (about 5.1 g)
  • Garam masala icon
    Garam masala
    2 tbsp (about 12.3 g)
  • Chili powder icon
    Chili powder
    1 tsp (about 2.65 g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Caraway seeds icon
    Caraway seeds
    ½ tsp (about 1.12 g)
  • Water icon
    Water
    2 cups (about 480 g)
  • Salt icon
    Salt
    1 pinch (about 0.38 g)
  • Fenugreek leaves icon
    Fenugreek leaves
    1 ½ tsp (about 7.5 g)
  • Ginger icon
    Ginger
    1 knob
  • Pickles icon
    Pickles
    2 tbsp (about 30 g)

Tools

  • kCook icon Instant Pot
  • kCook icon Serving plate
  • kCook icon Inner pot
  • kCook icon Muslin cloth
  • kCook icon Small bowl

Step preview

  1. Add cinnamon stick, cloves, kashmiri red chile, black cardamom, black peppercorns and gooseberries to a clean muslin cloth
  2. Pre-heat - Sauté, Normal
  3. Add oil and ghee to the inner pot
  4. Heat until hot
  5. Add bay leaves to the inner pot
  6. Sauté - approx 1 min
  7. Add red onion to the inner pot
  8. Sauté - approx 3 min
  9. Add tomato to the inner pot
  10. Sauté - approx 4 min
  11. Add ginger-garlic paste to the inner pot
  12. Cook - 1 min
  13. Add ground coriander, garam masala, chili powder, ground cumin, caraway seeds and pomegranate seeds to the inner pot
  14. Cook - approx 2 min
  15. Stir water and salt into the inner pot
  16. Deglaze with a wooden spoon
  17. Place muslin cloth in the inner pot
  18. Add dried chickpeas and fenugreek leaves to the inner pot
  19. Close and lock the lid and turn the steam release handle to Sealing
  20. Pressure cook - Bean, High, 30 min
  21. Natural release
  22. Stir
  23. Transfer content of inner pot to serving plate
  24. Top with ginger
  25. Mix red onion and pickles into a clean small bowl
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