Chole recipe | Easy pressure cooker method

Chole in pressure cooker, a one pot method with a unique flavorful masala that makes it so tasty. A must try in my website!

Has distinct flavour as it has mint and coriander leaves in it. Chole is one of my most favorite and Aj too is a big fan of chole bhatura.

He takes chole and puri for his lunch weekly once. I rarely make bhatura because of maida.

But when my friend Sangeeta told about this chatpata chole her bhabi makes, I was really tempted to try.

So tried making this for Aj’s Sunday brunch. We both loved it. I had it with phulkas and it was awesome.

I tasted with bhatura too and obviously it tasted great. She sent me a picture in whatsapp and it was on greener side.

But the ratio I added was bit different, so ended up with this colored chole.

So if you want on greener side, add more green chillies and reduce red chilli and chole masala. Instead of chole masala add little garam masala powder. It turns out really flavorful with mint and coriander leaves.

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Pressure cooker chole recipe

chole masala is made by grinding together all onion, tomato, ginger, garlic, mint and coriander leaves along with green chillies. Has distinct flavour as it has mint and coriander leaves in it.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Soaking 8 hours

Total Time 8 hours 45 minutes

Servings 4

1x2x3x

Cup measurements

Ingredients

• ¾ cup Chana Chickpeas
• 2 Onion
• 3 Tomato
• 3 Green chilli
• 3 Garlic
• 1 inch Ginger
• ¼ cup Coriander leaves
• ¼ cup Mint leaves
• 1 teaspoon Coriander seeds powder
• ½ teaspoon Red chilli powder
• 1 teaspoon Chole masala / Garam masala
• ¼ teaspoon Turmeric powder
• Salt – as needed

To temper

• 3 tablespoon Oil
• 1 Inch Cinnamon
• 1 Cardamom
• 1 Clove

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Instructions

• Soak chana overnight. Morning, drain water, add enough water to it and pressure cook for 4 whistles in medium flame.
• Chop onion, tomato roughly into cubes. Peel garlic and ginger, chop them roughly.
• I ground everything together and found ginger and garlic takes time to get ground, so I recommend you to grind ginger, garlic and green chilli first and then add other ingredients.
• Grind ginger, garlic, green chill, onion, tomato, mint and coriander leaves to smooth paste.
• In a small pressure cooker, add oil, temper with cinnamon, clove and cardamom. Lower the flame and add the ground paste carefully.
• Cook covered for sometime as it splutters a lot. For 3 minutes.
• Add garam masala or chole masala, red chilli powder, coriander seeds powder, turmeric, required salt and mix.
• Continue frying covered until aromatic.
• Once oil separates, add the cooked chana along with the chana cooked water.
• Add required water and pressure cook for a whistle.
• Give some standing time before serving.

Video

Notes

• If you want the gravy in greener side, increase green chilli and reduce red chilli powder and chole masala.
• As we add coriander and mint leaves, it will be flavorful, no need to rely on the masala powders.
• Adjust water consistency as needed.

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Step by step photos

1. Soak chana overnight. Morning, drain water, add enough water to it and pressure cook for 4 whistles in medium flame.

2. Chop onion, tomato roughly into cubes. Peel garlic and ginger, chop them roughly. I ground everything together and found ginger and garlic takes time to get ground, so I recommend you to grind ginger, garlic and green chilli first and then add other ingredients.

2. Grind ginger, garlic, green chill, onion, tomato, mint and coriander leaves to smooth paste.

3. In a small pressure cooker, add oil, temper with cinnamon, clove and cardamom. Lower the flame and add the ground paste carefully.

4. Cook covered for sometime as it splutters a lot. For 3 minutes. Add garam masala or chole masala, red chilli powder, coriander seeds powder, turmeric, required salt and mix. Continue frying covered until aromatic.

5. Once oil separates, add the cooked chana along with the chana cooked water.

6. Add required water and pressure cook for a whistle. Give some standing time before serving.

Goes well with bhatura the best or even with phulkas. Serve with chopped raw onions. The mint and coriander leaves we add makes it special and really flavorful.