Sukhe Methi Chole – Instant Pot Chickpea Fenugreek is deceivingly hearty, healthy, delicious, and a budget-friendly meal that’s full of flavor and packed with protein. This recipe takes chickpea aka garbanzo beans to new heights! Pair with tortillas or naan.
Fenugreek leaves (Methi): I use frozen methi. Its time saving and less labor intensive. My cooking is all about convenience and ease. Frozen methi can be brought in Indian grocery stores. I use Deep brand. You can use whatever brand you find or prefer. The leaves need to be thawed and drained before cooking.
What sort of chickpea should I use for Sukhe Methi Chole – Instant Pot Chickpea Fenugreek?
Dried Kabuli chana also known as garbanzo beans have been used for this recipe. Packaged dried chickpea can be bought in any local supermarket in the bean’s aisle. I buy mine from the Indian grocery store.
How do I make Sukhe Methi Chole – Instant Pot Chickpea Fenugreek?
First, soak the dry chickpea overnight in 3 cups water, and discard the water used for soaking. Then pressure cook the chickpea first with 2 cup fresh water and ½ tsp salt in the instant pot. Close the lid on the instant pot and select manual. Pressure cook the chickpea for 15 minutes. Let the pressure release naturally for 10 minutes and then quick release the pressure. Discard the water and set the chickpea aside.
Meanwhile, when the chickpea is being pressure cooked, rinse and chop onions, and tomatoes finely. Slit the serrano pepper into 2 halves.
When you are ready to cook, select sauté on the instant pot and adjust to normal. Further, add oil to the pot. Furthermore add cumin seeds. Furthermore, after the cumin seeds splutter add in onions and stir well. Next after the onions turn golden brown, add in ginger garlic paste, and serrano peppers. Additionally, stir well. After about a minute add in chopped tomatoes. Keep stirring intermittently. After the tomatoes are soft in about 2 to 3 minutes, add the spices (ground turmeric, Kashmiri chili powder, ground cumin, garam masala, ground coriander), and salt. Next add the methi and sauté for about 3 minutes. Finally add the boiled Chana with water discarded and give it a good stir. Further, let it sauté for a minute or two and top it off with lemon juice.
Finally, transfer to a serving bowl and serve with naan or tortilla/roti.
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Moreover, try some of our other recipes:
Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry
Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru
Butternut Squash Curry – Instant Pot Indian Squash
Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry
Sukhe Methi Chole – Instant Pot Chickpea Fenugreek
Ingredients
- 1 cup dried white chickpea rinsed and soaked overnight in 3 cups water (garbanzo beans or kabuli chana)
- 1 and 1/2 cups frozen methi (fenugreek leaves , frozen and thawed)
- 3 tbsp oil of choice
- 1 tsp cumin seeds (jeera)
- 1/2 onion (3/4 cup chopped)
- 1 tbsp ginger garlic paste (either freshly minced in equal quantities or store bought)
- 1 serrano pepper, slit into 2 halves lengthwise
- 1 tomato, large (1 and 1/2 cups chopped)
- 1 and 1/2 tsp salt (divided)
- 1/2 tsp ground turmeric (haldi)
- 1 and 1/2 tsp kashmiri chili powder
- 1/2 tsp ground cumin (jeera powder)
- 1/2 tsp garam masala
- 1 and 1/2 tsp ground coriander (dhaniya powder)
- 1 tbsp lemon juice
Instructions
Prep
- Soak the dry chickpea overnight in 3 cups water, and before cooking discard the water used for soaking.
Cook
- Pressure cook the chickpea first with 2 cups fresh water and ½ tsp salt in the instant pot. Close the lid on the instant pot and select manual. Pressure cook the chickpea for 15 minutes. Let the pressure release naturally for 10 minutes and then quick release the pressure. Discard the water and set the chickpea aside.
- Meanwhile, when the chickpea is being pressure cooked, rinse and chop onions, and tomatoes finely. Slit the serrano pepper into 2 halves.
- When you are ready to cook, select sauté on the instant pot and adjust to normal. Add oil to the pot. Furthermore add cumin seeds.
- After the cumin seeds splutter add in onions and stir well. Next after the onions turn golden brown, add in ginger garlic paste, and serrano peppers. Additionally, stir well.
- After about a minute add in chopped tomatoes. Keep stirring intermittently. After the tomatoes are soft in about 2 to 3 minutes, add the spices (ground turmeric, Kashmiri chili powder, ground cumin, garam masala, ground coriander), and 3/4 tsp salt.
- Add the methi and sauté for about 3 minutes. Finally add the boiled Chickpea with water discarded and give it a good stir. Further, let it sauté for a minute or two and top it off with lemon juice.
- Finally, transfer to a serving bowl and serve with naan or tortilla/roti.
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