Pindi Chole Instant Pot Version with Tadka | Katlin and Sourabh
Pindi Chole Instant Pot Version with Tadka
20 mins prepServes 4
This is a delicious Instant Pot recipe for Pindi Chole, a flavorful Indian chickpea curry, complete with a tempering (tadka) for an aromatic finish. It's described as a favorite dish to make.
Soak the Chickpeas: Soak 300 grams of chickpeas overnight in a large bowl of water.
Prepare Tea Water: Boil 4 tablespoons of tea leaves in 1 cup of water for 15 minutes to make a strong tea water. Strain and set aside.
Pressure Cook Chickpeas: In the Instant Pot, add the soaked chickpeas, 2 to 3 bay leaves, 5 to 6 black peppercorns, the prepared tea water, 1 teaspoon of baking soda, and 1 tablespoon of salt. Add enough water to cover the chickpeas by about 1 inch. Set the Instant Pot to Pressure Cook on high for 20 minutes. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
Prepare the Masala Base: Set the Instant Pot to Sauté mode on medium. Add 2 tablespoons of ghee, a pinch of asafoetida hing, and 1 teaspoon of cumin seeds. Let them sizzle. Add 3 tablespoons of chole masala and sauté for 2 to 3 minutes. Add the cooked chickpeas and mix well, continuing to sauté for 15 to 20 minutes, allowing the gravy to thicken and coat the chickpeas.
Prepare the Tadka: In a small tadka pan, heat 1 tablespoon of ghee. Add 2 cubes of julienned ginger and 5 to 8 slit green chilies, and sauté for 1 to 2 minutes until fragrant. Pour this hot tadka over the cooked chole in the Instant Pot.
Garnish: Top with fresh cilantro, additional julienned ginger, and a drizzle of cream.
Serve: Enjoy your Pindi Chole with rice, roti, or naan.
