Chickpeas With Basmati Rice

Name: Chickpeas With Basmati Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 cups of chickpeas rinse and soak in water, overnight, or at least 8-10 hours; 2 tsp Ghee/Oil; 1 Bay Leaf; 2 Chopped Onions; 1/2 tsp. Turmeric Powder; 1/2 tsp. Red Powder; 1/2 tsp. Cumin seed; Salt to taste; 1/2 tsp. Garam Masala; 2 Tomatoes Puree; 1/2 tsp Amchur powder; 1/2 tsp Channa Masala,; 1/2 tsp Tamarind Puree; 1 Black Tea Bag; 2 Green Chilies; Cilantro- For Garnish; 1/2 tsp Ginger Garlic paste; Heat ghee/oil for 30 seconds on Saute mode in the Instant Pot.; Add bay leaf and chopped 2 onions, and saute for 2 minutes.; Add Spices(Turmeric power, red power, 1 Tb spoon cumin seed, 1 Tb spoon salt, 1 Tb spoon garam masala. Saute for another minute, Add tomato puree of 2 Tomatoes.; Add Amchur powder, Channa masala, Tamarind puree.; Now add Chickpeas, add minced ginger(optional) and 2 green chillies and saute for another minute.; Add a few tablespoons of water if spices start sticking to the bottom.; Add ginger and garlic paste, rinsed chickpeas, water. Give it a stir.; Add tea bags and gently push them under the liquid. Close the lid of pressure cook for 45 minutes.; Wait for the pressure to release for at least 10 minutes, mash up a few beans.; Simmer for 3 to 5 minutes and check for seasoning.; Garnish with cilantro and serve with Basmati boiled rice or naan.

by Honey-desicookingshooking

4 Servings

30 min

What I love about chickpeas is how versatile they are in the kitchen- able to take on many textures from the creamiest of creamy to the crispiest of crispy. Like lentils, they are comfort food in our household- comfort food that leaves us feeling energized and alive instead of tired and heavy.

Punjabi Chole, also known as Amritsari Chole, is a creamy, tangy and dark-colored chickpea curry made with a special masala blend. It's an Instant Pot recipe made with dried or canned chickpeas, best served street-style with crispy puffed bhaturas.

An authentic recipe for Chana Masala that can be made in an Instant pot or on the stovetop. A quick and easy Vegetarian dinner recipe that is full of amazing Indian flavor! Serve this with Naan or Basmati Rice.

Chickpeas provide protein, fiber and a wide array of nutrients, making this a very satisfying and nutritious dish.

A unique combination of tangy and earthy Indian spices offer a world of umami flavor!

One special ingredient provides that iconic, street-style Punjab chole at home.

Making this curry in an Instant Pot gives it the slow-cooked intense flavors in a fraction of the time, with very little effort.

The option of using canned chickpeas gets dinner on the table in under 30 minutes - which especially comes in handy on busy weeknights.

Perfect quick meal to be served with Rice or Naan.

How beautiful this has turned out !

Lovely Tangy Gravy, how was yours ?

Chickpeas With Basmati Rice

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Recipe details

Yield 4 Servings
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

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Ingredients

4 cups of chickpeas rinse and soak in water, overnight, or at least 8-10 hours
2 tsp Ghee/Oil
1 Bay Leaf
2 Chopped Onions
1/2 tsp. Turmeric Powder
1/2 tsp. Red Powder
1/2 tsp. Cumin seed
Salt to taste
1/2 tsp. Garam Masala
2 Tomatoes Puree
1/2 tsp Amchur powder
1/2 tsp Channa Masala,
1/2 tsp Tamarind Puree
1 Black Tea Bag
2 Green Chilies
Cilantro- For Garnish
1/2 tsp Ginger Garlic paste

Heat ghee/oil for 30 seconds on Saute mode in the Instant Pot.
Add bay leaf and chopped 2 onions, and saute for 2 minutes.
Add Spices(Turmeric power, red power, 1 Tb spoon cumin seed, 1 Tb spoon salt, 1 Tb spoon garam masala. Saute for another minute, Add tomato puree of 2 Tomatoes.
Add Amchur powder, Channa masala, Tamarind puree.
Now add Chickpeas, add minced ginger(optional) and 2 green chillies and saute for another minute.
Add a few tablespoons of water if spices start sticking to the bottom.
Add ginger and garlic paste, rinsed chickpeas, water. Give it a stir.
Add tea bags and gently push them under the liquid. Close the lid of pressure cook for 45 minutes.
Wait for the pressure to release for at least 10 minutes, mash up a few beans.
Simmer for 3 to 5 minutes and check for seasoning.
Garnish with cilantro and serve with Basmati boiled rice or naan.

Tips

Tea Bags: Indian tea bags promote a rich colored gravy, add while boiling.
Chickpeas: This curry can be made with dried and soaked, dried and unsoaked or canned chickpeas/garbanzo beans. The cooking times will vary based on which style of chickpea you use.
Amchur: This is dried mango powder, which is added for a tart flavor. Look for it in Indian specialty markets or online. If unavailable, add 1 teaspoon fresh lime juice towards the end.
Tamarind Concentrate: Traditionally, dried pomegranate powder, called anardana, is used, but that is hard to find sometimes and doesn't have a long shelf life.

Chickpeas With Basmati Rice

Chickpeas With Basmati Rice

Recipe details

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Chickpeas With Basmati Rice

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Recipe details

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Tips

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