Methi Chole or spicy fenugreek and chickpea curry is a delicious gravy dishes prepared all over India in a variety of ways. Here is how I make Methi Chole.
Methi Chole or spicy fenugreek and chickpea curry is a delicious gravy dishes prepared all over India in a variety of ways. It is a healthy way to include greens and protein in your diet. It is also a great way to get your kids to eat them.
Rajasthani methi chole differs in its preparation by the absence of onions and garlic, while the Punjabi variation uses onions, tomatoes, amchoor powder and spices liberally. I have prepared my dish like this, but there is really no big difference in taste from the Rajasthani way.
Methi Chole Recipe
Methi Chole or spicy fenugreek and chickpea curry is a delicious gravy dishes prepared all over India in a variety of ways.
- 1 cup Chole / Chick peas
- 4 tbsp Vegetable oil
- 3-4 Cloves
- 2-3 Green cardamoms
- 1 cup Onion Grated
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 cup Tomato Grated
- 2 Green chillies Slit into halves
- 2 tbsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Kashmiri red chilli powder
- 1/2 tsp Garam masala powder
- 2 tsp Dry mango powder
- Salt To taste
- 2 cups Methi leaves Chopped
Wash the chole and soak in enough water for 5-6 hours.
Drain the water and add the chole in a pressure cooker along with 3 cups of water and 2 tsp salt.
Pressure cook until chole are done.
Remove the cooker from heat and let the pressure release.
Meanwhile, heat oil in a pan.
Once the oil is hot, add cloves, green cardamom, bay leaf and black cardamom and let them crackle for a few seconds.
Add onion and fry for 5-6 minutes.
Add ginger garlic paste and fry until the onions turns golden brown.
Now add tomato and green chilli and fry for a minute.
Add coriander powder, turmeric powder, red chilli powder, dry mango powder and garam masala powder and fry for 2-3 minutes.
Add little water if required.
Now add the chole along with the water and add more salt if required.
Slightly mash the chole with the back of a ladle and cook for 10-12 minutes on low heat.
Add methi and cook for another 3-4 minutes.
Serve hot with Poori, Paratha or Naan.
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