Methi chole is chickpeas cooked with tomatoes and the aromatic fresh fenugreek leaves. This combination of chickpeas with methi is comfort food and is a simple easy dish to make.
This curry is a rajasthani no-onion no-garlic recipe. If you have always cooked punjabi chole, do give this recipe a try as it is flavorful and is an easy vegetarian recipe to make.
Methi Chole | Chickpeas with Fenugreek leaves Curry Recipe
Methi Chole recipe
Category:Side Dish
Cuisine:Rajasthani, Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
a healthy curry of chickpeas and fresh fenugreek leaves.
Ingredients
- 1 cup chickpeas / kabuli chana / garbanzo beans
- 1/2 cup methi leaves / fenugreek leaves, chopped
- 1 large tomato
- 1 inch piece ginger
- 3 green chillies
- 6-7 methi / fenugreek seeds
- 1 inch piece cinnamon
- 1/4 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp garam masala powder
- 1/4 tsp amchur powder
- A pinch of asafoetida
- A few coriander leaves
- Salt to taste
Instructions
- Soak chickpeas in water overnight or for around 7-8 hours.
- Pressure cook them till soft and keep aside. Reserve the water in which the chickpeas is cooked for use later.
- Heat oil in a pan. Add cinnamon and methi seeds.
- Once the methi seeds brown, add asafoetida, chopped ginger and slit green chillies and saute.
- Now add the methi leaves and let this cook for 3-4 minutes.
- Then add the chopped tomatoes.
- Salt, turmeric powder, cumin powder, amchoor powder and garam masala powder needs to be added at this stage.
- Fry the tomatoes till the raw smell goes and they turn mushy.
- Mash a few of the cooked chickpeas and add this along with the remaining chickpeas.
- Add a cup of water reserved from boiling the chickpeas.
- Let this cook till the gravy is reduced to the desired consistency.
- Garnish with chopped coriander leaves.
- Serve methi chole hot with rotis or chapatis or bhatura.
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