Methi Chole Recipe | Fenugreek Leaves in Chickpeas Curry
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!
Servings: 4 people
Calories: 281kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
- Mixer Grinder
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!
Nutrition
Serving: 1Cup | Calories: 281kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g