Instant Pot Punjabi Chikar Cholay
Servings
4
Cuisine
Indian
Ingredients

▢2 cups dried chickpeas soaked overnight
▢2 cups water
Spices
▢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 black salt kala namak
▢½ teaspoon cardamom powder
▢½ teaspoon cayenne
▢½ cup neutral oil
Garnish:
▢2 small Indian green chilies slit in half
▢¼ cup chopped cilantro
▢1- inch ginger julienned (cut into thin strips)
Instructions

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).
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.