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Instant Pot Punjabi Chikar Cholay

Punjabi Chikar Cholay

Instant Pot Punjabi Chikar Cholay

4.95 from 17 reviews
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Servings 4
Cuisine Indian




  • 2 small Indian green chilies slit in half
  • ¼ cup chopped cilantro
  • 1- inch ginger julienned (cut into thin strips)


  • 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.



  • If you can only find dried pomegranate seeds, I suggest grinding them, then roasting, and then grinding again for a finer texture.
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