Pressure Cooker Chole Recipe | Quick Punjabi Chole - Cooking From Heart (2024)

A quick pressure cooker Punjabi Chole recipe with detailed step-wise pictures. Best Chole recipe to make in 20 mins, perfect Chole Bhature recipe.

I made a super quick yet delicious version of Punjabi Chole in pressure cooker to go as side dish for my Bhature. Pindi Chole is a family favorite, however sometimes when you are pressed for time you are looking for a simple recipe that is still packed with lots of flavors. This pressure cooker chole recipe is just that. The prep work is minimal and you just throw everything into a pressure cooker, letting it do its magic. I made a similar recipe for my Kurma Kuzhambu, so this is a cross between that and the pindi chole recipe.

Kabuli Chana or Garbanzo beans are a great source of protein. This pressure cooker chole recipe uses kabuli chana and that’s what makes it really delicious. As much as I love black chana, for making Punjabi version of chole nothing better than the kabuli chana. It worked out perfectly well for the spongy, fluffy Bhature but it is as delicious with plan white rice, roti or poori. I even paired some leftovers with dosa too 🙂 So, here is how I made my quick chole -

How to make Pressure Cooker Chole Recipe | Quick Punjabi Chole

📖 Recipe

Detailed step-wise picture recipe of making Pressure Cooker Chole Recipe | Quick Punjabi Chole –

1. In a pressure cooker/pan, heat oil. Add dried bay leaf, cinnamon stick and cumin seeds.

2. As they splutter, add finely chopped onions. Fry until translucent.

3. Next add ginger garlic paste and cook for a minute or two until the raw smell is gone.

4. Add finely chopped tomatoes and cook for a couple of minutes.

5. Add all the spice powders – Kashmiri red chilli powder, turmeric powder, coriander powder, amchur powder, garam masala powder and salt as needed. Cook it for 2-3 mins.

6. Now add the soaked chick peas.

7. Add 2 cups of water and mix well. Let it come to a boil.

8. Pressure cook for 3-4 whistles on medium flame. Let the pressure subside naturally before removing the lid.

9. Check for salt and spices, add finely chopped coriander leaves.

10. Serve hot with Bhature, roti, poori, rice or pulao.

Recipe Notes

• Soak the chick peas in enough water with a pinch of turmeric overnight or for 6 hours minimum.
• Adjust spices as per preference.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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