Instant Pot Delhi Style Chole (Chickpea Curry)
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recipe by Garima Gakkhar https://thisthatmore.blog/
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- 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 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 Nov 17, 2021
Ingredients
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- Red onion
- 1
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- Tomato
- 2
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- Pomegranate seeds
- ½ teaspoon
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- Dried chickpeas
- 205 g
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- Cinnamon stick
- 1 ½
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- Cloves
- 2
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- Kashmiri red chile
- 1 sprig
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- Black cardamom
- 2
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- Black peppercorns
- 10
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- Gooseberries
- 2
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- Oil
- 1 tablespoon
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- Ghee
- 1 tablespoon
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- Bay leaves
- 1
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- Ginger-garlic paste
- 1 tablespoon
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- Ground coriander
- 1 tablespoon
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- Garam masala
- 2 tablespoons
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- Chili powder
- 1 teaspoon
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- Ground cumin
- 1 teaspoon
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- Caraway seeds
- ½ teaspoon
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- Water
- 480 ml
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- Salt
- 1 pinch
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- Fenugreek leaves
- ½ tablespoon
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- Ginger
- 1 knob
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- Pickles
- 2 tablespoons
Tools
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Instant Pot
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Serving plate
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Inner pot
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Muslin cloth
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Small bowl
Step preview
- Add cinnamon stick, cloves, kashmiri red chile, black cardamom, black peppercorns and gooseberries to a clean muslin cloth
- Pre-heat the inner pot - Sauté, Normal
- Then add oil and ghee to the inner pot
- Heat until hot - Sauté, Normal, 1 min
- Then add bay leaves to the inner pot
- Sauté - Sauté, approx 1 min
- Then add red onion to the inner pot
- Sauté - Sauté, approx 3 min
- Then add tomato to the inner pot
- Sauté - Sauté, approx 4 min
- Then add ginger-garlic paste to the inner pot
- Cook - Sauté, Normal, 1 min
- Then add ground coriander, garam masala, chili powder, ground cumin, caraway seeds and pomegranate seeds to the inner pot
- Cook - Sauté, Normal, 2 min
- Then stir water and salt into the inner pot
- Deglaze with a wooden spoon
- Place muslin cloth in the inner pot
- Add dried chickpeas and fenugreek leaves to the inner pot
- Close and lock the lid and turn the steam release handle to Sealing
- Pressure cook - Bean, High, 30 min
- Stir
- Transfer content of inner pot to serving plate
- Top with ginger
- Mix red onion and pickles into a clean small bowl