Name: Instant Pot Delhi Style Chole (Chickpea Curry)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 chopped Red onion; 2 chopped Tomato; ½ teaspoon dried Pomegranate seeds; 205 g soaked, rinsed Dried chickpeas; 1 ½ Cinnamon stick; 2 Cloves; 1 sprig Kashmiri red chile; 2 Black cardamom; 10 Black peppercorns; 2 Gooseberries; 1 tablespoon Oil; 1 tablespoon Ghee; 1 Bay leaves; 1 tablespoon Ginger-garlic paste; 1 tablespoon Ground coriander; 2 tablespoons Garam masala; 1 teaspoon Chili powder; 1 teaspoon Ground cumin; ½ teaspoon Caraway seeds; 480 ml Water; 1 pinch Salt; ½ tablespoon Fenugreek leaves; 1 knob julienned Ginger; 2 tablespoons Pickles

Download App

Instant Pot Delhi Style Chole (Chickpea Curry)

Garima Gakkhar

Posted March 26, 2021 (Last updated November 17, 2021)

Serves

Total Time

1hrs

Calories

200

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...

Ingredients

Red onion1chopped
Tomato2chopped
Pomegranate seeds½ teaspoondried
Dried chickpeas205 gsoaked, rinsed
Cinnamon stick1 ½
Cloves2
Kashmiri red chile1 sprig
Black cardamom2
Black peppercorns10
Gooseberries2
Oil1 tablespoon
Ghee1 tablespoon
Bay leaves1
Ginger-garlic paste1 tablespoon
Ground coriander1 tablespoon
Garam masala2 tablespoons
Chili powder1 teaspoon
Ground cumin1 teaspoon
Caraway seeds½ teaspoon
Water480 ml
Salt1 pinch
Fenugreek leaves½ tablespoon
Ginger1 knobjulienned
Pickles2 tablespoons

Method

1. Add cinnamon stick, cloves, kashmiri red chile, black cardamom, black peppercorns and gooseberries to a clean muslin cloth
2. Pre-heat the inner pot - Sauté, Normal
3. Then add oil and ghee to the inner pot
4. Heat until hot - Sauté, Normal, 1 min
5. Then add bay leaves to the inner pot
6. Sauté - Sauté, approx 1 min
7. Then add red onion to the inner pot
8. Sauté - Sauté, approx 3 min
9. Then add tomato to the inner pot
10. Sauté - Sauté, approx 4 min
11. Then add ginger-garlic paste to the inner pot
12. Cook - Sauté, Normal, 1 min
13. Then add ground coriander, garam masala, chili powder, ground cumin, caraway seeds and pomegranate seeds to the inner pot
14. Cook - Sauté, Normal, 2 min
15. Then 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. Stir
22. Transfer content of inner pot to serving plate
23. Top with ginger
24. Mix red onion and pickles into a clean small bowl

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Fresco Recipes app.

Contact

Support

Terms and Privacy

Visit frescocooks.com