Methi Chole, a scrumptious masala gravy served as an accompaniment for Roti/Naan/Paratha. Methi leaves are so flavorful. The slight bitterness adds a real flavor to the whole masala. Most of us make Chole masala often. It is a wonderful side dish for Roti, Poori, Batura and for many North Indian Main Courses. Methi Chole is another jewel on the Chole Masala crown. In this recipe, fresh methi leaves are cooked with the conventional chole masala.
Tips for making Methi Chole:
- We need to soak the chole for a minimum of 8 hours. Instead, we can add boiling water and soak for 4 hours.
- Adding a pinch of baking soda while cooking chole makes it cook easier.
- Wash the methi leaves thoroughly to get rid off any sand or dust.
- Adding sugar while cooking methi leaves helps to retain its green color.
- We can slow cook in methi chole for 2-3 hours. The masalas will get nicely blend in and the Chole masala taste so good.
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Recipe Card for Methi Chole Recipe | Fenugreek Leaves in Chole Masala:
Methi Chole Recipe | Fenugreek Leaves in Chickpeas Curry
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 281kcal
Methi Chole is one of the delicious accompaniment for Roti/Naan/Pulav varieties. Methi leaves are concocted with Chole masala making the whole masala even more interesting. The slight bitterness of the methi leaves adds a nice flavor to the masala. Learn here how to make this Chole Masala with step by step pictures and video!
Print Recipe
Ingredients
- 1 Cup Chickpeas (Kondakadalai) 1 Cup - 250ml
- 1 Bunch Methi Leaves 2 Cups tightly packed
- 1 Onion Finely Chopped
- 2 Tomato
- 1 Pinch Turmeric Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Chole Masala
- 1½ teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Ginger Garlic Paste
- 1 tablespoon Kasoori Methi (Dry Fenugreek Leaves)
- 1 tablespoon Coriander Leaves
- 3 tablespoon Oil
Whole Garam Masala
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 3-4 Cloves
- 2 Cardamom
Instructions
Saoking Chickpeas
- Wash and soak chickpeas in fresh water and let it over night or atleast for 8 hours. We can also add boiling water and soak for 4 hours if we are in a hurry.
Preparing Methi Leaves
- Discard the stem and pick the methi leaves. Wash it thoroughly. Set this methi leaves aside.
Cooking Chickpeas
- Take a clean cloth. Add the whole garam masala and make a potli bag out of the cloth.
- Drain water from soaked chickpeas and take it in a vessel. Add the potli cloth to the vessel. Also add 1 teaspoon salt and water to soak the chickpeas.
- Pressue cook for 4-5 whistles. Once the pressure is released, discard the potli from the cooked chickpeas and set the cooked chickpeas aside. No need to drain excess water from cooked chickpeas.
Prepare Chole Masala
- Heat oil in a pan. Add chopped onions to the hot oil. Also add ginger-garlic paste and saute the onions till translucent
- Take tomatoes in a mixer jar and grind it to smooth paste.
- Add the tomato paste to the sautéed onions. Also add turmeric powder, chole masala, red chili powder, salt, coriander powder and cumin powder.
- Stir well and keep the flame in medium. Allow the tomato masala to cook in medium flame till the masala is thick and the oil starts to ooze out.
- Now to the cooked masala, add the methi leaves along with sugar and saute the leaves for 2-3 mins.
- Next, add cooked chickpeas. Give a good mix. Adjust the salt if needed.
- Cover the pan with a lid. Allow the methi chole to cook in low flame for 10 mins.
- After 10 mins, add kasoori methi and stir well.
- Finally garnish with freshly chopped coriander leaves.
Serving
- Serve the delicious Methi Chole with Roti/Naan/Paratha or with Pulav Varieties!
Nutritional Info
Nutrition Facts
Methi Chole Recipe | Fenugreek Leaves in Chickpeas Curry
Amount Per Serving (1 Cup)
Calories 281
Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 29g10%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
SOAKING CHICKPEAS
- Wash and soak chickpeas in fresh water and let it over night or atleast for 8 hours. We can also add boiling water and soak for 4 hours if we are in a hurry.
PREPARING METHI LEAVES
- Discard the stem and pick the methi leaves. Wash it thoroughly. Set this methi leaves aside.
COOKING CHICKPEAS
- Take a clean cloth. Add the whole garam masala and make a potli bag out of the cloth.
- Drain water from soaked chickpeas and take it in a vessel. Add the potli cloth to the vessel. Also add 1 teaspoon salt and water to soak the chickpeas.
- Pressue cook for 4-5 whistles. Once the pressure is released, discard the potli from the cooked chickpeas and set the cooked chickpeas aside. No need to drain excess water from cooked chickpeas.
PREPARE CHOLE MASALA
- Heat oil in a pan. Add chopped onions to the hot oil. Also add ginger-garlic paste and saute the onions till translucent
- Take tomatoes in a mixer jar and grind it to smooth paste.
- Add the tomato paste to the sautéed onions. Also add turmeric powder, chole masala, red chili powder, salt, coriander powder and cumin powder.
- Stir well and keep the flame in medium. Allow the tomato masala to cook in medium flame till the masala is thick and the oil starts to ooze out.
- Now to the cooked masala, add the methi leaves along with sugar and saute the leaves for 2-3 mins.
- Next, add cooked chickpeas. Give a good mix. Adjust the salt if needed. Cover the pan with a lid.
- Allow the methi chole to cook in low flame for 10 mins.
- After 10 mins, add kasoori methi and stir well.Cover the pan with a lid. Allow the methi chole to cook in low flame for 10 mins.
- Finally garnish with freshly chopped coriander leaves.
SERVING
- Serve the delicious Methi Chole with Roti/Naan/Paratha or with Pulav Varieties!
