Instant Pot Punjabi Chikar Cholay Recipes

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INSTANT POT PUNJABI CHIKAR CHOLAY



Instant Pot Punjabi Chikar Cholay image

Provided by My Heart Beets

Number Of Ingredients 19

2 cups dried chickpeas (soaked overnight)
2 cups water
2 tablespoons anardana powder (pomegranate seed powder, roasted* (see directions))
1 Indian bay leaf (tej patta)
2 tablespoons amchoor powder
2 tablespoons coriander powder
2 tablespoons roasted cumin powder* (see notes)
2 teaspoons paprika or Kashmiri chilli powder
1 ½ teaspoons salt (to taste)
1 teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon black pepper
½ teaspoon kala namak (black salt) (kala namak)
½ teaspoon cardamom powder
½ teaspoon cayenne
½ cup neutral oil
2 small Indian green chilies (slit in half)
¼ cup chopped cilantro
1- inch ginger (julienned (cut into thin strips))

Steps:

  • Place the dried chickpeas in a large bowl and cover with 2 inches of cold water. The chickpeas will absorb water and expand in size, so make sure to use a large bowl. Drain and rinse the beans.
  • Add the rinsed chickpeas and 2 cups of water to the instant pot and cook for 35 minutes at high pressure.
  • Naturally release pressure.
  • While waiting for the pressure to release, go ahead and roast the pomegranate powder by dry roasting it in a pan on the stovetop over medium heat. Stir-fry for 4-5 minutes, or until very dark brown (nearly black). Once it cools down, you can grind again for a finer texture if you'd like.
  • Add this roasted pomegranate powder to a bowl along with the rest of the spices and mix well.
  • Open the lid and use a spoon to sprinkle the spices on top of the chickpeas (do not mix spices with chickpeas yet! Leave spices in a layer on top of the chickpeas).
  • Heat ½ cup of oil on the stovetop and once hot, pour the oil over the spices on top of the chickpeas.
  • Mix well, mashing a few chickpeas with a spoon as you mix to help thicken the sauce. The sauce will thicken significantly after a few minutes.
  • Top with small Indian green chilies, cilantro, and julienned ginger.

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