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Shilpa

Instant Pot Sukhe Cholay - Chole Methi Palak

This recipe is delicious and tastes great with roti's (tortillas) or naan (Indian flatbread).
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Prep Time 5 minutes
Cook Time 35 minutes
Soaking the chickpea overnight 8 hours
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: North Indian
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

Prep
  1. Wash and finely chop the onions and dice the tomatoes. Slit the Serrano pepper into two halves lengthwise.
  2. Discard the water that was used to soak the chickpea overnight. Keep the chickpea aside.
Cook
  1. Add the chickpea that was soaked overnight to the inner pot. Add 3 cups of water. Secure the lid on the pot. 
  2. Select manual and cook at high pressure for 15 minutes. When cooking is complete, quick release the pressure to depressurize.
  3. Discard the water and keep the cooked chickpea aside in a bowl. Rinse the inner pot and dry it.
  4. Select sauté on the instant pot.
  5. Add oil to the pot.
  6. When the oil is hot, add bay leaf and cumin seeds.
  7. When the cumin seeds begin to splutter in about 30 seconds add onions and Serrano pepper. Keep stirring.
  8. When the onions turn golden in about 2 to 3 minutes add the ginger garlic paste.
  9. Sauté for about 30 seconds and add the diced tomatoes.
  10. Let the tomatoes sauté and get mushy for about 2 minutes.
  11. Add the spinach and fenugreek leaves. Stir.
  12. Add the Kashmiri chili powder, ground coriander, ground cumin, ground turmeric, salt, mango (amchur) powder, and garam masala. Stir well. Sauté for 30 seconds
  13. 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.
  14. Press cancel.
  15. Secure the lid on the pot.
  16. Select manual and cook at high pressure for 1 minute.
  17. When cooking is complete, use quick pressure release to depressurize.
  18. Add the lemon juice and give it a good stir.
  19. Transfer into a serving bowl.
Serve
  1. Enjoy with roti or naan.

Notes

  • 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.