Step 1

Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.

Step 2

Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.

Step 3

When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes

Step 4

Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.

Step 5

Change the instant pot setting to bean/chili mode for 35 minutes with vent in sealing position. (This is the same as pressure cook on high pressure for 35 minutes)

Step 6

When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.

Step 7

If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder. Change the instant pot setting to sauté mode and let it boil for 2 minutes.

Step 8

Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.

Step 9

Heat oil in the pressure cooker on medium-high heat.  Add whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.

Step 10

When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes

Step 11

Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.

Step 12

Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.

Step 13

If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder.

Step 14

Adjust water if chole are too thick. Adjust salt to taste. Bring to a quick boil if you add more water.

Step 15

Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.