Methi Chole Recipe, Easy Chick Pea Curry
by Tarla Dalal
methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with 53 amazing images.
methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi is an easy but vibrant chick pea curry, which is sure to thrill your taste buds! Learn how to make fenugreek leaves with chickpeas.
To make methi chole, combine the kabuli chana, chana dal, soda, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds. Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes. Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the fresh cream and mix gently. Serve hot.
The combination of pleasantly bitter fenugreek leaves with nutty chick peas, flavoured awesomely with an onion paste, tomato paste and spice powders, makes this fenugreek leaves with chickpeas a wonderful match for both rice as well as rotis or parathas.
The nice blend of textures, the traditional flavour and appetizing aroma of this easy Indian chick pea curry make it truly irresistible. It will be enjoyed by the whole family, and can be served with rice and dal or any Indian bread.
If you like chickpeas with methi Indian sabzi, then you can also try other recipes with methi like Methi Palak Paneer Subzi or Methi Palak Aur Makai ki Roti.
Tips for methi chole. 1. Kabuli chana has to be soaked for 8 hours. So plan for it in advance. 2. The kabuli chana for this recipe should be well cooked and not mushy. 3. Saute the fenugreek leaves, onion paste and tomato paste for the said time to get rid of their raw smell. 4. The sabzi should not be very dry, nor have too much water. 5. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi.
Enjoy methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with step by step photos.
Methi Chole Recipe, Easy Chick Pea Curry recipe - How to make Methi Chole Recipe, Easy Chick Pea Curry
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
To Be Blended Into A Smooth Onion Paste
3/4 cup roughly chopped onions
1/2 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
To Be Blended Into A Smooth Tomato Paste
3/4 cup roughly chopped tomatoes
1 tsp roughly chopped green chillies
1 whole dry kashmiri red chilli , broken into pieces
Other Ingredients For Methi Chole
2 cups finely chopped fenugreek (methi) leaves
2 cups soaked kabuli chana (white chick peas)
2 tbsp chana dal (split bengal gram)
a pinch of baking soda
salt to taste
3 tbsp oil
2 cloves (laung / lavang)
2 cardamoms (elaichi)
2 bayleaves (tejpatta)
2 small sticks cinnamon (dalchini)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
a pinch of asafoetida (hing)
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
2 tsp sugar
2 tbsp fresh cream
For methi chole
- For methi chole
- To make {span class="bold1"}methi chole{/span}, combine the kabuli chana, chana dal, soda, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds.
- Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes.
- Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Add the fresh cream and mix gently.
- Serve the {span class="bold1"}methi chole{/span} hot.
Methi Chole Recipe video by tarla
If you like methi chole
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If you like methi chole, then also try other Punjabi sabzis like
- dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | with 43 amazing images.
- kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with 32 amazing images.
- restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry | with 30 mazing images.
Tips for methi chole
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Kabuli chana has to be soaked for 8 hours. So plan for it in advance.
-
The kabuli chana for this recipe should be well cooked and not mushy.
-
Saute the fenugreek leaves, onion paste and tomato paste for the said time to get rid of their raw smell.
-
The sabzi should not be very dry, nor have too much water.
-
We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi.
How to select fenugreek leaves, methi ke patte
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Always select bunches that are fresh and green in colour.
- The leaves should look fresh and tender, and not be wilted or bruised.
- Avoid if they are yellow or very dry textured.
- Also avoid those that have a slimy coating as this is an indication of decay.
- Also check for dirt especially in between the thick stems.
How to chop fenugreek leaves, methi
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Clean and remove methi leaves from the stem.
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Chop the fenugreek leaves.
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Wash the fenugreek leaves so that the dirt goes away. Keep aside.
How to soak and cook kabuli chana, chickpeas
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To soak kabuli chana for methi chole recipe, take a deep bowl, add 1 cup of washed kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 5 to 6 hours.
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Drain well using a strainer. You will get approx. 2 cups soaked kabuli chana (white chick peas). Keep aside.
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Add kabuli chana in a pressure cooker.
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Add 2 tbsp chana dal (split bengal gram).
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Add a pinch of baking soda. This helps in cooking the chick peas.
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Add little salt to taste.
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Add 2½ cups of water in a pressure cooker.
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Mix well.
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Close the lid of the pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside.
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This is how cooked kabuli chana looks like. Keep them aside.
For the onion paste
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To make onion paste, add 3/4 cup roughly chopped onions in a mixer jar.
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Add 1/2 tbsp roughly chopped garlic (lehsun).
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Add 1 tsp roughly chopped ginger (adrak).
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Blend into a smooth paste. Keep aside.
For the tomato paste
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For the tomato paste, add 3/4 cup roughly chopped tomatoes in a mixer jar.
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Add 1 tsp roughly chopped green chillies.
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Add 1 whole dry kashmiri red chilli , broken into pieces.
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Blend into a smooth paste. Keep aside.
How to make methi chole
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To make methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi, heat 3 tbsp oil in a deep non-stick pan.
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Add 2 cloves (laung / lavang).
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Add 2 cardamoms (elaichi).
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Add 2 bayleaves (tejpatta).
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Add 2 small sticks cinnamon (dalchini).
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Sauté on a medium flame for 30 seconds.
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Add the prepared onion paste.
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Sauté on a medium flame for 5 to 7 minutes.
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Add the prepared tomato paste.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1/2 tsp chilli powder.
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Add 1 tsp coriander (dhania) powder.
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Add a pinch of asafoetida (hing).
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Add 1/2 tsp dried mango powder (amchur). This adds slight tang to the methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi.
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Add 1/2 tsp garam masala.
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Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
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Add 2 cups finely chopped fenugreek (methi) leaves.
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Mix well.
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Cook on a medium flame for 3 minutes, while stirring occasionally.
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Add the cooked kabuli chana along with the water.
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Add 2 tsp sugar.
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Add salt to taste. Remember that we have already added little salt while cooking kabuli chana.
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Add ½ cup of water.
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Mix well.
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Cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
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Add 2 tbsp fresh cream.
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Mix gently.
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Serve methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi hot.
| Energy | 267 cal |
| Protein | 7.9 g |
| Carbohydrates | 29.4 g |
| Fiber | 11.7 g |
| Fat | 13.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 532 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 15.4 mg |
| Folic Acid | 86.7 mcg |
| Calcium | 138.6 mg |
| Iron | 2.7 mg |
| Magnesium | 76.1 mg |
| Phosphorus | 142.5 mg |
| Sodium | 26.7 mg |
| Potassium | 398.8 mg |
| Zinc | 1.2 mg |
Tastes too good. Loved it alot. Healthy and tasty
Wow. Really liked it. Healthy and tasty
Hello, instead of fresh methi leaves can I use kasuri methi? Will it give a good flavour?
Edited after original posting.
I was bored of making the regular chole recipe for my family so when I came across this recipe which had methi it sounded quite interesting so gave it a shot and my family loved it a lot...