Pack in the protein with this Instant Pot Sukhe Cholay – Chole Methi Palak recipe. This instant pot recipe is special to me because it’s one of the few recipes my entire family loves. Flavorful and protein-packed this chickpea recipe is perfect for any day of the week!
What sort of chickpea should I use for Instant Pot Sukhe Cholay -Chole Methi Palak ?
I use dry Kabuli chana also known as garbanzo beans for this recipe. I soak the dry chickpea overnight, discard the water and pressure cook it first. I then pressure cook the cooked chickpea again with spinach, fenugreek leaves and spices. Dried chickpea can be bought in any local supermarket in the bean’s aisle. I buy mine from the Indian grocery store.
You can also use canned chickpea…although I have not used it. Make sure to discard all the water from the can before cooking. If you do decide to use canned chickpea/ garbanzo beans then a rule of thumb is approximately 1 cup dried beans equals to 3 cups cooked canned beans. So you can use 3 cups of canned beans for this recipe. If you use canned chickpea then you don’t need to pressure cook it initially as the recipe demands. You will throw the chickpea in at step 13.
Spinach: You can use any type of spinach. Frozen or fresh, baby or regular spinach, all work. I used frozen organic spinach in this recipe. The spinach doesn’t need to be blended. Just sautéed and pressure cooked. There is no need to thaw the spinach. The residual water will help in the cooking process.
Fenugreek leaves (Methi): You can use either fresh or frozen methi. I prefer to use frozen methi. It saves me the time and trouble of cleaning, rinsing and chopping the leaves. My cooking is all about convenience and ease. I buy frozen methi leaves from the Indian store. The brand I typically use is Deep. That is what is available in the Indian grocery store close to home.
How do I make Instant Pot Sukhe Cholay -Chole Methi Palak?
Rinse and soak the chickpea overnight. Discard the water used for soaking. Select manual and pressure cook the chickpea in 3 cups of water for 15 minutes. Quick release the pressure. Discard the water and keep the chickpea aside. If you are using canned chickpea you need to eliminate this step since the canned chickpea is already cooked. Just discard the water and keep it aside. 1 cup dried beans equal to 3 cups cooked beans (approximately). So you will use 3 cups of canned chickpea.
Next, when the onions turn golden in about 2 to 3 minutes add the ginger garlic paste and tomatoes. Saute the tomatoes for about 2 minutes until they get mushy. Additionally, add in chopped spinach and fenugreek leaves and give it a good stir. Add the Kashmiri chili powder, ground coriander, ground cumin, ground turmeric, salt, mango powder (amchur), and garam masala. Stir well.
Add the cooked chickpea/garbanzo beans and give it a good stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Close the lid and select manual for one minute. There is no need to add additional water. Quick pressure release when the time is up. Garnish with lemon juice.
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Instant Pot Sukhe Cholay – Chole Methi Palak
- 1 cup dried white chickpea rinsed and soaked overnight in 2.5 cups water. (garbanzo beans or kabuli chana)
- 3 cups water
- 4 tbsp oil or ghee (clarified butter)
- 1 bay leaf (tej patta)
- 1/2 tsp cumin seeds (jeera)
- 1/2 red onion finely chopped
- 1 Serrano pepper slit lengthwise into two halves (green chili pepper)
- 1 tbsp ginger garlic paste (either freshly minced in equal quantities or store bought)
- 2 medium sized tomatoes pureed (roughly 1 and 3/4 cups chopped)
- 1 cup spinach leaves (frozen)
- 1 cup fenugreek leaves (frozen)
- 2 tsp kashmiri chili powder
- 1 and 1/4 tsp ground coriander (dhaniya powder)
- 1 tsp ground cumin (jeera powder)
- 1/2 tsp ground turmeric (haldi)
- 1 and 1/4 tsp salt (you can adjust per taste and add more)
- 1 tsp mango powder (amchur)
- 3/4 tsp garam masala
- 1 tbsp lemon juice (bottled or freshly squeezed)
- Wash and finely chop the onions and dice the tomatoes. Slit the Serrano pepper into two halves lengthwise.
- Discard the water that was used to soak the chickpea overnight. Keep the chickpea aside.
- Add the chickpea that was soaked overnight to the inner pot. Add 3 cups of water. Secure the lid on the pot.
- Select manual and cook at high pressure for 15 minutes. When cooking is complete, quick release the pressure to depressurize.
- Discard the water and keep the cooked chickpea aside in a bowl. Rinse the inner pot and dry it.
- Select sauté on the instant pot.
- Add oil to the pot.
- When the oil is hot, add bay leaf and cumin seeds.
- When the cumin seeds begin to splutter in about 30 seconds add onions and Serrano pepper. Keep stirring.
- When the onions turn golden in about 2 to 3 minutes add the ginger garlic paste.
- Sauté for about 30 seconds and add the diced tomatoes.
- Let the tomatoes sauté and get mushy for about 2 minutes.
- Add the spinach and fenugreek leaves. Stir.
- Add the Kashmiri chili powder, ground coriander, ground cumin, ground turmeric, salt, mango (amchur) powder, and garam masala. Stir well. Sauté for 30 seconds
- Add the cooked chickpea/garbanzo beans and give it a good stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Secure the lid on the pot.
- Select manual and cook at high pressure for 1 minute.
- When cooking is complete, use quick pressure release to depressurize.
- Add the lemon juice and give it a good stir.
- Transfer into a serving bowl.
- Enjoy with roti or naan.
- If you do not like your food spicy you can eliminate the Serrano pepper.
- This recipe has been tried on the 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- The recipe is based on soaking the chickpea over-night.
- On a scale of 1 to 5, I would place this recipe as a spice level of 3.5 if tried as is.
- Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy.