Fun fact: this is the first time I’ve ever made this meal. Here’s the conversation that led to it:
Me: I’m going to make palak (spinach) tonight
Hubs: ok, make chole palak. I love it
Me: Interesting. I’ve never made it but I can try
Some time later ……
Me: Look what I made
Hubs: This isn’t what I wanted
Me: But it’s chole and palak, like you said
Hubs: Oh yeah, I guess I wanted dal and methi. But this is delicious. I love you. You are beautiful and you look skinny
Ok, ok, I may have made that last bit up. Regardless, this dish is delicious and super flavorful. I made it in the Instant Pot (IP), but you can make it in the pressure cooker or use canned chickpeas to make it even easier.
Ingredients
1 cup dried chickpeas, soaked in hot water for atleast 1 hour
¾ cup chopped onion
¾ cup chopped tomatoes
1 tbs each ground ginger and garlic
2 tbs oil
2 bay leaves
1 tbs garam masala
1 tsp cumin
½ tsp each red chili powder, turmeric powder, and coriander powder
Pinch hing
4 cups chopped spinach
1 tsp kasuri methi (dried fenugreek)
Salt (to taste)
¼ tsp amchur
½ lemon, juiced
Chopped cilantro to garnish
Method
Take a pot that will fit inside your IP and heat ½ tbs oil. Add ½ tsp cumin and saute spinach for 2 minutes. Set aside
In the same pot, heat remaining oil. Add in this order: bay leaves, cumin, onion, ginger, garlic, turmeric, red chili, tomatoes, and garam masala. Mix together and add chickpeas and 2 cups water. Taste and add salt, coriander powder, and additional spices per your taste
Place one cup water in the IP and then place pot inside. Cook for 35 min in the bean mode and let pressure naturally release (for about 20 min)
Open IP and mash the chickpeas with the back of the spoon. Add spinach, kasuri methi, amchur, lemon juice and let simmer. Add cilantro prior to serving with roti/naan or rice
Tags: Indian, Instant Pot