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Sukhe Methi Chole – Instant Pot Chickpea Fenugreek

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian, Indian Food
Ingredients Method

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

Method
 

Prep
  1. Soak the dry chickpea overnight in 3 cups water, and before cooking discard the water used for soaking.
Cook
  1. 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.
  2. Meanwhile, when the chickpea is being pressure cooked, rinse and chop onions, and tomatoes finely. Slit the serrano pepper into 2 halves.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finally, transfer to a serving bowl and serve with naan or tortilla/roti.