Imli Chole | Tamarind Chana Masala
 
Cook time
Total time
 
Imli Chole | Tamarind Chana Masala | A delicious, tangy chickpea curry that’s rich in flavor and simple enough for a weeknight. Sharing an Instant Pot and stovetop method.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4-6
Ingredients
  • 2 cup dried chickpeas/chole; soaked overnight
  • 1 cup onion; finely diced
  • 1 cup tomato; chopped
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon imli/tamarind paste
  • 1 green chili; chopped
  • 1 cinnamon stick, 2 inches
  • 4 cloves/laung
  • 4 cardamom/elaichi pods
  • 1 teaspoon chole malala; I use Everest brand
  • ¼ teaspoon haldi/turmeric
  • ⅛ teaspoon lal mirch/red chili powder
  • ⅛ teaspoon garam masalagaram masala
  • 3 tablespoon cooking oil of choice
  • 1 tablespoon salt; adjust if needed
Method
  1. Soak the chana/chole overnight in 3-4 cups of water. When ready to use drain water, wash & reserve.
  2. If using an Instant Pot, add chana with 5 cups of water, close the pressure valve and cook for 20 minutes at high pressure. Naturally release the pressure.
  3. If using a traditional pressure cooker, add chana with 5 cups of water and pressure for 25-30 minutes (7-8 whistles); until chana is soft.
  4. In a heavy bottom pan, I use my Dutch oven, warm oil on medium heat. Once hot cinnamon sticks, cloves and cardamom pods. As they start to sputter add onions and chopped chilis, sauté until onions become translucent.
  5. Add in the tomatoes and ginger garlic paste and cook down for 2-3 minutes. Once the oils start separating add in the lal mirch, salt, haldi, chole masala and imli paste.
  6. Mix well and add in the chole along with the water it was cooked in. Cover and let simmer for 15-20 minutes on medium low heat.
  7. Uncover, add in garam masala, mix and garnish with fresh cilantro. Serve hot with roti, naan or poori.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/imli-chole-tamarind-chana-masala/