Methi Chole | Fenugreek Leaves With Chickpeas

Chole or chana is a famous dish from Punjab in North India, but has takers from around the world. The white chickpeas that are used to make this dish are a great source of proteins. Thus, an important ingredient in vegetarian and plant-based dishes. This Methi Chole recipe is a tasty variant, made with fresh fenugreek leaves (methi) and white chickpeas in a lovely spiced curry.  

About Methi Chole

I have to admit that the way I am fond of the plethora of seasonal fresh greens that India offers is not the same with my family. My family has a great liking for chickpeas, but not for greens. Since, I enjoy both these ingredients, I always try to find ways to include them in my diet.

The wholesome combination of fenugreek leaves and chickpeas in this Methi Chole recipe is a result of my love for both these healthy ingredients. Needless to say, it is also a nutritious way to especially include greens in your diet.

Methi and palak (spinach) are two greens that go very well with chole. There are many variations of the dish Methi Chole too. For instance, the way it is prepared in Punjabi cuisine is different than the way it is done in Gujarati or Rajasthani cuisine.

Personally, I have an affinity towards the flavors of the Punjabi style Methi Chole. Hence, my recipe has onion, garlic, tomato, amchur (dried mango powder), garam masala powder and other spices. This is the reason this recipe is spicy as well as sour.

Methi Chole goes well with poori, bhatura, roti, naan, steamed rice or jeera rice. Try making this homemade Naan Bread and serve it with the delicious Methi Chole.

I have been making the Punjabi Chole Masala since a long time now. By introducing fresh methi with chole, I found another yummy way of including these healthy greens in the diet.

Other than this, here are some more recipes that you would want to give a try, if you can’t get enough of chickpeas.

• Spinach with White Chickpeas – Palak Chole
• White Chickpea and Potato Curry – Aloo Chole ki Sabzi
• White Chickpeas with Cottage Cheese – Chole Paneer
• South Indian Style Curry with coconut – Chickpea Curry

How to make Methi Chole

Pressure Cooking Chole

1. Rinse 1.5 cups of chole (white chickpeas) a few times in fresh water and soak them overnight in enough water.

2. Later drain the water.

3. Add the chole with 4 cups of water in a 3 to 4 litre stovetop pressure cooker.

4. Also add black salt as required. Instead of black salt, you can add regular salt too. However, I find the taste better with black salt.

5. Pressure cook till the chole is completely cooked and tender. Allow the pressure to settle down naturally then only open the lid of the cooker.

6. Drain all the water from the chickpeas using a strainer or colander.

Making Onion Paste

7. Add 1 large size chopped onion, 1 inch chopped ginger and 4 to 5 chopped garlic cloves to a blender jar.

8. Blend all the ingredients till a smooth onion paste is achieved. No need to add water. Remove the paste and keep it aside.

Making Tomato Paste

9. Add 2 medium size chopped tomatoes, 1 chopped green chili and 1 dried red chili (seeds removed) to the blender jar.

10. Blend all the ingredients till a smooth tomato paste is achieved. No need to add water. Remove the paste and keep it aside.

11. Rinse 2 cups methi (fenugreek leaves) in water, and drain the water.

12. Measure and keep all the ingredients ready.

Making Methi Chole

13. Heat 3 to 4 tablespoons oil in a pan. Add the following ingredients:

• 1 tej patta
• 1 or 2 black cardamom
• 2 green cardamom
• 1 or 2 inch cinnamon stick
• 2 to 3 cloves.

14. Fry on low heat till the spices are fragrant.

15. Then, add the prepared onion paste.

16. Stir and mix well.

17. Fry till it gets browned.

18. This takes some time and you have to stir frequently so that there is even browning and the paste does not get burnt.

19. Next, add the prepared tomato paste and 2 tablespoons of curd (yogurt).

20. Stir and mix well.

21. Now add the following ingredients:

• ½ teaspoon turmeric powder
• ½ to 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon fennel (saunf) powder
• ½ to 1 teaspoon garam masala powder
• 1 pinch of asafoetida (hing).

22. Stir and mix the spices well.

23. Now, add the methi leaves. If you want you can chop the methi leaves before adding them.

24. Stir and sauté till the oil starts to leave the sides of the mixture. The methi leaves should also soften and wilt.

25. Add the cooked chole and water.

26. Stir and mix well.

27. Add salt as required and mix well.

28. Mash a few chickpeas with the back of the spoon to slightly thicken the gravy.

29. Simmer till the gravy thickens slightly.

30. Lastly, add 1 teaspoon amchur powder (dried mango powder), stir and mix well.

31. Simmer for 1 to 2 minutes.

32. Garnish with few coriander leaves.

33. Serve Methi Chole hot with poori, bhatura, roti, naan or rice.

Expert Tips

1. You can use regular salt instead of black salt while pressure cooking the chickpeas.
2. Don’t use aged chickpeas. As they take a lot of time to cook and don’t taste good.
3. Sauteing the onion paste with the whole spices will take some time. Make sure to keep stirring it frequently in order to get an even browning and avoiding the mixture to get burnt.
4. Usually chickpea curries are made thicker by mashing some chickpeas with the back of the spoon while the gravy is simmering.
5. Make a vegan version of this dish by using non-dairy/vegan curd.

FAQs

This Methi Chole Post from the blog archives, first published in July 2013 has been republished and updated on December 2022.