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methi chole – how to make methi chole recipe | punjabi methi chole

by dassana amit updated November 22, 2013

methi chole recipe

methi chole – spicy punjabi fenugreek and chickpeas curry. methi and palak are two greens which goes very well with chole.

this a healthy way to include greens in your diet. i love this combination as in my family they like chickpeas but are not so fond of greens. whereas i am fond of greens and always try to find ways to include them in my diet.

there are many variations of making methi chole recipe as it is made differently in punjabi, rajasthani or gujarati cuisine. e.g. in rajasthani cuisine they don’t use onions and garlic and the recipe is shared here.

i wanted to make this methi chole recipe in punjabi style where they use onions, garlic, tomatoes, amchur, garam masala and lot of spices. so this methi chole recipe has distinct punjabi flavors and is little sour and spicy in taste. they go well with roti, rice, naan, poori or bhatura.

i usually make punjabi chole but this time, i wanted to include greens in my diet so i went for this recipe. another recipe which is similar to this recipe is palak chole.

i served the methi chole with homemade naans which were made without yeast.

methi chole

if you are looking for more chole recipes then do check amritsari chole, punjabi chana masala, south indian chana masala, easy punjabi chole and chole bhature.

methi chole recipe details below:

methi chole
 
Prep time
Cook time
Total time
 
methi chole – spicy punjabi fenugreek and chickpeas curry.
Author:
Recipe type: main
Cuisine: indian
Serves: 4
Ingredients
for pressure cooking the chickpeas:
  • 1.5 cups dried chole or dried white chickpeas
  • 4 to 5 cups water for pressure cooking the chickpeas
  • black salt as required.
for onion paste:
  • 1 large onion
  • 4-5 garlic
  • 1 inch ginger
for tomato paste
  • 2 medium sized tomatoes:
  • 1 green chili
  • 1 red chili
wholespices or garam masala:
  • 1 or 2 inch cinnamon
  • 2 big cardamom
  • 2 small cardamom
  • 2-3 cloves
  • 1 bay leaf
other ingredients:
  • 2 cups methi leaves or fenugreek leaves
  • ½ tsp turmeric powder
  • ½ or 1 tsp red chili powder
  • ½ or 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 1 tsp fennel powder
  • 1 tsp dry mango powder/amchur or as required
  • a pinch of asafoetida
  • 3 or 4 tbsp oil
  • 2 tbsp yogurt (dairy or vegan)
  • 1 or 1.5 cups water
  • few coriander leaves for garnishing (optional)
  • salt as required
Instructions
  1. soak the chickpeas overnight in water.
  2. next day pressure cook the chickpeas with water and black salt, till they are completely cooked.
  3. make the onion paste with garlic and ginger.
  4. and also make the tomato paste with green chili and red chili.
  5. no need to add water when making these two pastes.
  6. heat 3-4 tbsp oil in a pan.
  7. add all the spices mentioned under the list whole spices.
  8. fry till the spices are fragrant.
  9. then add the onion paste and fry till it gets browned.
  10. this takes quite some time and you have to stir frequently, so that there is even browning and the paste does not get burnt.
  11. add tomato paste and add yogurt.
  12. add all turmeric, red chili, coriander, fennel, garam masala powder along with the asafoetida.
  13. also add the methi leaves and stir and saute till the oil starts to leave the sides of the mixture.
  14. add the cooked chickpeas/chole, water, salt and simmer till the gravy thickens slightly.
  15. mash a few chole with the back of the spoon to slightly thicken the gravy.
  16. lastly add mango powder (amchur) and stir.
  17. simmer for 1-2 minutes.
  18. garnish methi chole with coriander leaves and serve methi chole hot with roti, naan, puri, bhatura or rice.

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{ 6 comments… read them below or add one }

Michael October 16, 2013 1

Hi, thanks for the recipe, I really want to try this. Do you use dry methi leaves or fresh?

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dassana October 17, 2013 2

michael, i use fresh methi leaves. you can use dry also but only 1-2 tbsp of dry methi leaves and not the complete quantity.

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Laura August 15, 2013 3

I am always on the lookout for more variations on chickpea curries. This looks delicious–pinning now!

Reply

kamaljit July 23, 2013 4

please post date chutney(khajoor) recipe

Reply

dassana July 24, 2013 5

kamaljit, below is the link for tamarind date chutney recipe
http://www.vegrecipesofindia.com/tamarind-date-chutney-recipe-sweet-chutney-for-chaat/

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Janani July 19, 2013 6

yummy dish so nice never thought of combining fenugreek and chole so nice.

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