A delicious vegetarian Butter Chole recipe made in an Instant Pot, offering butter chicken vibes with chickpeas. It's quick to prepare, making it a perfect dinner option in about 45 minutes, and pairs wonderfully with paratha and basmati rice.
Sauté on high for 20 mins. Use 1 tbsp oil + ½ tsp cumin seeds + ½ tsp coriander seeds + 3 cloves garlic. Add ½ onion. Sauté till golden. Mix in ¼ cup tomato paste + 1 tsp cumin + 1 tsp coriander + ½ tsp turmeric + 1 tsp chili + ½ tsp salt + 1 tbsp butter chicken masala. Toast for 2–3 mins for deep flavor. Add 1 cup rinsed chickpeas. Pour 1 cup water + ½ cup cream. Stir to combine. Pressure cook 12 mins. Garnish with cilantro. Serve hot.
