Instant Pot Chickpea Curry

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recipe by Archana Mundhe

  • Time icon
    Total Time
    5hrs 10mins
  • Serves icon
  • Calories icon
based on 1 ratings

Chole is the quintessential Indian soul food. This simple recipe achieves an authentic Punjabi chana masala flavor without a store-bought spice blend, and the sauce is full-bodied with bold garam masala and deep tomato flavors. While the Instant Pot can cook dried beans quickly, for this recipe I find that soaking the chickpeas creates a softer and more even texture. Serve with Jeera Rice, bhatura, or parathas. Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a hearty, aromatic flavor. Every region (and family) across India has its own version. My mom’s recipe calls for twenty-one whole roasted spices, some of which are hard to find, and it takes days to make. Here is a simplified version with a similar authentic flavor. VEGAN VARIATION Substitute neutral vegetable oil or coconut oil for the ghee. NOTE Use 1 teaspoon Kashmiri red chile powder for a milder curry, or 2 teaspoons for a spicier curry. Organic chickpeas or older beans may need an extra 5 to 10 minutes of cooking time.

Inspired by:

recipe updated Mar 19, 2020


  • Black peppercorns icon
    Black peppercorns
    2 tbsp (13g)
  • Cloves icon
    2 tbsp (13g)
  • Cinnamon stick icon
    Cinnamon stick
    1 tbsp (8g)
  • Cardamom pods icon
    Cardamom pods
    2 tsp (4g)
  • Black cumin seed icon
    Black cumin seed
    1 tbsp (6g)
  • Dried chickpeas icon
    Dried chickpeas
    1 cup (204g)
  • Water icon
    2 cups (480ml)
  • Ghee icon
    2 tbsp (28g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Ginger icon
    1 tsp (2g)
  • Garlic icon
    1 tsp (3g)
  • Ground coriander icon
    Ground coriander
    1 tbsp (5g)
  • Kosher salt icon
    Kosher salt
    2 tsp (6g)
  • Kashmiri chili powder icon
    Kashmiri chili powder
    1 tsp (3g)
  • Ground turmeric icon
    Ground turmeric
    about ¼ tsp (1g)
  • Water icon
    1.5 cups (360ml)
  • Plum tomato icon
    Plum tomato
    2 (100g)
  • Cilantro icon
    about ½ cup (14g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Large mixing bowl
  • kCook icon Plate
  • kCook icon Inner pot

Step preview

  1. Make the garam masala:
  2. Pre-heat until hot - Sauté, Normal
  3. Add black peppercorns, cloves, cinnamon stick, cardamom pods and black cumin seed to the inner pot
  4. Toast lightly until fragrant while stirring frequently - approx 1 min
  5. Transfer spices to a plate
  6. Cancel - Sauté
  7. Grind until fine
  8. Make the curry:
  9. Add dried chickpeas and water to a clean large mixing bowl
  10. Soak - approx 4 hr
  11. Drain then set aside
  12. Pre-heat until hot - Sauté, More
  13. Add ghee to the inner pot
  14. Add cumin seeds to the inner pot
  15. Cook until sizzling - approx 1 min
  16. Add yellow onion to the inner pot
  17. Sauté until translucent while stirring occasionally - approx 5 min
  18. Add ginger and garlic to the inner pot
  19. Sauté until fragrant while stirring occasionally - approx 1 min
  20. Add ground coriander, kosher salt, kashmiri chili powder and ground turmeric to the inner pot
  21. Transfer chickpeas to inner pot
  22. Add water to the inner pot
  23. Deglaze with a wooden spoon
  24. Cancel - Sauté
  25. Close and lock the lid and turn the steam release handle to Sealing
  26. Pressure cook - Manual, High, 35 min
  27. Natural release
  28. Add plum tomato to the inner pot
  29. Add garam masala to inner pot
  30. Cancel - Keep warm
  31. Heat - Sauté, More
  32. Cook until tomatoes soften while stirring occasionally
  33. Cancel - Sauté
  34. Serve
  35. Sprinkle with cilantro
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