Kali Chana or Pindi Chole

Punjabi style Kali Chana or Pindi Chole made in the traditional style but in an electric pressure cooker for a more richer, creamier and yum chickpeas.

5 from 1 vote

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Course: curry, Main Course, Main Dish

Cuisine: Indian

Keyword: 30-minute vegan dinner, indian curry, insgant pot kali chana, instant pot curry, pindi chole

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 287kcal

Author: Sophie

Cost: $4

Equipment

Instant pot

Ingredients

1 tablespoon avocado oil
1 cup onion - ginger - garlic paste - ¼ yellow or red onions + 4 cloves garlic minced + 1 inch ginger +½ cup fried onions
2 tablespoon spice mix (1 teaspoon garam masala+1 tablespoon ground coriander+ ½ teaspoon ground cayenne or hot chili powder+½ teaspoon turmeric+ 1 teaspoon home-made curry powder
2 Tomatoes Pureed
¼ Cup Tomato paste
½ teaspoon dried pomegranate seeds powder Added to the chickpeas while cooking
1 to 1 ½ teaspoon salt to taste
3 cups cooked chickpeas cooked with ½ teaspoon mustard oil+½ cup chopped tomatoes+ 2 whole cloves+1 bay leaf+1 black cardamom
1-½ teaspoon kasoori methi optional
Cilantro and ginger julienne to garnish

Instructions

Pressure cook beans:

Wash and soak 1 cup of garbanzo beans overnight before cooking.
In an instant pot inner pot, add chickpeas and add enough water to cover the beans.
Now add all the ingredients listed with 3 cups of cooked beans.
Add a pinch of turmeric and two black tea bags.
Cover and seal the vent, and pressure cook for 20-minutes al-dente beans and 30-minutes for soft and not-mushy beans.
After the natural pressure release, set the beans aside.

Cook the Masala

You can use your instant pot or a pan to cook the masala for the curry.
Heat a heavy bottomed pan over medium-low heat and add the avocado oil. If using instant pot, set it on the sauté mode and proceed to the next step.
Add avocado oil once the pot is hot. In a few minutes, add the onion-ginger-garlic paste with a pinch of salt and cook for about 5-6 minutes.
Once onion is cooked and turn into brownish color, add half of the homemade chana masala spice mix and cook for another 2-3 minutes. Stir constantly so the mixture doesn’t stick to the bottom of the pan.
Add the tomato purée over the cooked onions and spice mixture. Once it's cooked, add the tomato paste, partially cover and cook till the mixture is thick.

Make Curry

Now add chickpeas and change the mode to pressure cook and set for 10-minutes or pressure cooking. If using the stovetop to cook, add chickpeas, a cup of water, and stir well. Cover and let it simmer for 20-25 minutes.
After the instant pot beeps, wait for 10-minutes and release pressure. Open the lid and mix in some fresh cilantro and kasoori methi. For the stovetop method, turn off the heat and garnish. Adjust the salt according to taste.
Serve with your choice of side dish

Video

Notes

FOR SERVING:

Indian lemon rice
Bullet naan
Plain rice
Roti

Nutrition