methi chole recipe – 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 served the methi chole masala with homemade naans which were made without yeast.
punjabi methi chole recipe below:
- 1.5 cups dried chole/chana or dried white chickpeas
- 4 to 5 cups water for pressure cooking the chickpeas
- black salt as required.
- 1 large onion
- 4-5 garlic/lahsun
- 1 inch ginger/adrak
- 2 medium sized tomatoes:
- 1 green chili
- 1 red chili
- 1 or 2 inch cinnamon/dal chini
- 2 big cardamom/badi elaichi
- 2 small cardamom/chotti elaichi
- 2-3 cloves/lavang
- 1 bay leaf/indian tej patta
- 2 cups methi leaves or fenugreek leaves
- ½ tsp turmeric powder/haldi
- ½ or 1 tsp red chili powder/lal mirch powder
- ½ or 1 tsp garam masala powder
- 1 tsp coriander powder/dhania powder
- 1 tsp fennel powder/saunf
- 1 tsp dry mango powder/amchur or as required
- a pinch of asafoetida/hing
- 3 or 4 tbsp oil
- 2 tbsp curd/dahi/yogurt (dairy or vegan)
- 1 or 1.5 cups water
- few coriander leaves for garnishing (optional)
- salt as required
- soak the chickpeas overnight in water.
- next day pressure cook the chickpeas with water and black salt, till they are completely cooked.
- make the onion paste with garlic and ginger.
- and also make the tomato paste with green chili and red chili.
- no need to add water when making these two pastes.
- heat 3-4 tbsp oil in a pan.
- add all the spices mentioned under the list whole spices. fry till the spices are fragrant.
- then add the onion paste and fry till it gets browned.
- this takes quite some time and you have to stir frequently, so that there is even browning and the paste does not get burnt.
- add tomato paste and add yogurt.
- add all turmeric, red chili, coriander, fennel, garam masala powder along with the asafoetida.
- also add the methi leaves and stir and saute till the oil starts to leave the sides of the mixture.
- add the cooked chickpeas/chole, water, salt and simmer till the gravy thickens slightly.
- mash a few chole with the back of the spoon to slightly thicken the gravy.
- lastly add mango powder (amchur) and stir. simmer for 1-2 minutes.
- garnish methi chole with coriander leaves and serve methi chole hot with roti, naan, puri, bhatura or rice.
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