3 tablespoons Chole or Chana Masala powder (available at most Indian stores)
fresh cilantro (coriander) chopped for garnish
Instructions
Pour pre-prepared Punjabi Gravy into the Instant Pot
OPTIONAL: If you want a smooth gravy, use a hand blender to blend to a smooth consistency
Add chickpeas/garbanzo beans and Chole/Chana masala powder to the gravy
Mix together the ingredients to incorporate the flavors
Place lid on pot and lock
Turn vent on lid to CLOSE VENT
Press MANUAL on the Instant Pot (high pressure)
Set timer to 5 minutes
After timer goes off, allow Instant Pot to rest for 2-3 minutes
Now, release the remaining steam manually by opening the vent on the lid
It is now ready to serve
Garnish with fresh cilantro (if desired)
Notes
Add extra Chole/chana masala powder for a more intense masala flavor You can add different veggies such as spinach, bell pepper, etc before cooking the curry
VEGAN VARIATION: This dish is completely vegan!
NO ONION/NO GARLIC/JAIN VARIATION: Use the No onion/ No garlic variation of the Punjabi Gravy
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/chole-spiced-chickpea-curry/