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Instant Pot Sukhe Cholay - Chole Methi Palak

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


  • 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.
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