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Writer's pictureMeghna Mohan

IP Chole Paneer (Chickpeas-Cottage Cheese Curry)

One of the most popular vegetarian North Indian (Punjabi) dishes, this chickpeas curry is one of the easiest things to make in an Instant Pot. I just added paneer to the dish as I was running low on chickpeas and it worked well so probably will do that again :D.


Vegetarian | GF

Serving Size : 4

Prep ⏰: 5 mins | Cook ⏰ : 20 mins


Ingredients

3 cups chickpeas, pre-cooked

1/4 cup crumbled paneer

1 large onion, roughly chopped

1 large tomato, roughly chopped

3-4 red chillies

3-4 kashmiri red chillies (for color)

1 tbsp ginger-garlic paste

1 tbsp cumin seeds / jeera

1 tsp turmeric powder

1 tbsp coriander powder

1/2 tsp chilli powder

1 tsp garam powder

1 tbsp Sabji masala or Channa masala (skip it of unavailable)

1 tbsp fenugreek leaves / kasuri methi

3-4 cloves / lavang

1 bay leaves

1-2 cardomom / elaichi

1 tbsp oil

salt to taste

3 tbsp chopped coriander leaves for garnish


Instructions


  • In a blender, add onions, tomatoes, chillies and puree the mixture to smooth consistency.

  • In 6 quart Instant Pot, select “Saute/More” mode with cook time of 6 mins.

  • Add oil and when hot, add cumin seeds, bay leaf, cloves and cardamom. Wait for cumin to crackle and then add onions-tomato puree and ginger-garlic paste. Sauté for for 2-3 mins.

  • Now add chickpeas, paneer and sauté the mixture for 1 minute.

  • Add 4 cups of water or enough to cover the chickpeas, turmeric powder, chilli powder, coriander powder, garam masala, sabji or channa masala, fenugreek leaves and about 2 tsp of salt.

  • Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 6 mins. Once done, naturally release pressure (NPR).

  • Mix well and add water on sauté mode if you need the curry to be more soupy. Serve hot with rice/naan or poori and enjoy !



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1 comentario


kalpanashastri09
17 ene 2021

🤩 tasty 🤤 good 😌

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