methi chole | fenugreek leaves with chickpeas

Methi chole recipe with step by step photos. A spicy and tasty Punjabi curry made with fenugreek leaves and white chickpeas. A vegan recipe.

Methi (fenugreek leaves) and spinach are two greens that go very well with chole (white chickpeas).

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 as it is made differently in Punjabi, Rajasthani or Gujarati cuisine. E.g. In Rajasthani cuisine they don’t use onions and garlic.

I wanted to make this methi chole in Punjabi style where they use onions, garlic, tomatoes, amchur, garam masala and lot of spices. So this methi chana 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 recipe but this time, I wanted to include greens in my diet so I went for this recipe. Some more similar recipes for people who like chickpeas.

• Palak chole – white chickpeas with spinach leaves.
• Aloo chole sabzi – white chickpeas with potatoes.
• Chole paneer – white chickpeas with cottage cheese.

I served the methi chana with homemade naans which were made without yeast.

How to make methi chole

1. Soak 1.5 cups of chole (chickpeas) overnight in water.

2. Drain the water.

3. Next day add the chickpeas with 4 to 5 cups of water in the pressure cooker.

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

5. Pressure cook till they are completely cooked. Allow the pressure cooker to cool.

6. Drain the chickpeas water.

7. Add 1 large-sized chopped onion, 1 inch chopped ginger and 4 to 5 chopped garlic to the blender.

8. No need to add water. Blend the onion paste till smooth. Remove the paste and keep aside.

9. Add 2 medium-sized chopped tomatoes, 1 chopped green chili and 1 dry red chili to the blender.

10. Blend the tomato paste till smooth. No need to add water when making these two pastes.

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

12. Measure and keep all the ingredients ready.

Making methi chole

13. Heat 3 to 4 tablespoon oil in a pan. Add 1 tej patta (Indian bay leaf), 1 or 2 big cardamoms, 2 green cardamoms, 1 or 2 inch cinnamon stick and 2 to 3 cloves.

14. Fry till the spices become fragrant.

15. Then add the onion paste.

16. Stir and mix well.

17. Fry till it gets browned.

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

19. Then add tomato paste and add 2 tablespoons yogurt (curd).

20. Stir and mix well.

21. Now add ½ teaspoon turmeric powder, ½ to 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon fennel powder, ½ to 1 teaspoon garam masala powder along with 1 pinch of asafoetida (hing).

22. Stir the spices well.

23. Then add the methi leaves.

24. Stir and saute till the oil starts to leave the sides of the mixture.

25. Add the cooked chickpeas 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 dry mango powder (amchur powder). stir and mix well.

31. Simmer for 1-2 minutes.

32. Garnish with few coriander leaves.

Serve methi chole hot with roti, naan, puri, bhatura or rice.

More tasty recipes

• Chana masala
• Amritsari chole
• Pindi chole
• Rajma recipe
• Chickpea curry

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