Chickpeas With Basmati Rice

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
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 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.
  • 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.