methi chole recipe

methi chole curry recipe with step by step photos. a spicy and tasty 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. few more similar recipes are palak chole, aloo chole and paneer chole masala recipe.

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

if you are looking for more similar recipes then do check south indian chana masala, punjabi chole masalamethi paratha, methi thepla and traditional falafel recipe.

methi chole curry recipe below:

methi chole recipe
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methi chole recipe | methi curry recipe with chole | methi chana recipe

chana methi curry recipe - spicy and tasty punjabi curry made with fenugreek and chickpeas.

course main course
cuisine indian
prep time 25 minutes
cook time 25 minutes
total time 50 minutes
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

for pressure cooking the chickpeas:

  • 1.5 cups chole (chana) 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 (lahsun)
  • 1 inch ginger (adrak)

for tomato paste

  • 2 medium sized tomatoes
  • 1 green chili (hari mirch)
  • 1 red chili (sookhi lal mirch)

wholespices or garam masala:

  • 1 or 2 inch cinnamon (dal chini)
  • 1 or 2 big cardamom (badi elaichi)
  • 2 green cardamom (chotti elaichi)
  • 2-3 cloves (lavang)
  • 1 bay leaf (indian tej patta)

other ingredients for methi chole curry:

  • 2 cups fenugreek leaves (methi leaves)
  • ½ teaspoon turmeric powder (haldi)
  • ½ or 1 teaspoon red chili powder (lal mirch powder)
  • ½ or 1 teaspoon garam masala powder
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon fennel powder (saunf)
  • 1 teaspoon dry mango powder (amchur) or as required
  • 1 pinch asafoetida (hing)
  • 3 or 4 tablespoon oil
  • 2 tablespoon curd (dahi or yogurt) - dairy or vegan
  • 1 or 1.5 cups water
  • few coriander leaves for garnishing (dhania patta) - optional
  • salt as required

how to make recipe?

preparation for methi chole recipe:

  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.

making methi chole curry:

  1. heat 3-4 tbsp oil in a pan.
  2. add all the spices mentioned under the list whole spices. fry till the spices are fragrant.
  3. then add the onion paste and fry till it gets browned.
  4. this takes quite some time and you have to stir frequently, so that there is even browning and the paste does not get burnt.
  5. add tomato paste and add yogurt.
  6. add all turmeric, red chili, coriander, fennel, garam masala powder along with the asafoetida.
  7. also add the methi leaves and stir and saute till the oil starts to leave the sides of the mixture.
  8. add the cooked chickpeas/chole, water and salt.

  9. mash a few chole with the back of the spoon to slightly thicken the gravy.
  10. simmer till the gravy thickens slightly.

  11. lastly add mango powder (amchur) and stir. simmer for 1-2 minutes.
  12. garnish methi chole with coriander leaves and serve methi chole hot with roti, naan, puri, bhatura or rice.


how to make punjabi chole methi curry recipe:

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

methi chole recipe

2. drain the water.

methi chole recipe
3. next day add the chickpeas with 4 to 5 cups of water in the pressure cooker.

methi chole recipe

4. also add black salt. instead of black salt, you can add regular salt also. however, i find the taste better with black salt.

methi chole recipe

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

methi chole recipe

6. drain the chickpeas water.

methi chole recipe

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

methi chole recipe

8. no need to add water. blend the onion paste till smooth. remove the paste and keep aside.

methi chole recipe

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

methi chole recipe

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

methi chole recipe

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

methi chole recipe

12. measure and keep all the ingredients ready for making methi chole.

methi chole recipe

13. heat 3-4 tablespoon oil in a pan. add 1 bay leaf, 1 or 2 big cardamom (badi elaichi), 2 green cardamom (choti elaichi), 1 or 2 inch cinnamon stick (dalchini) and 2 to 3 cloves (lavang).

methi chole recipe

14. fry till the spices become fragrant.

methi chole recipe

15. then add the onion paste.

methi chole recipe

16. stir and mix well.

methi chole recipe

17. fry till it gets browned.

methi chole recipe

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.

methi chole recipe

19. then add tomato paste and add 2 tablespoons yogurt (dahi or curd).

methi chole recipe

20. stir and mix well.

methi chole recipe

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

methi chole recipe

22. stir the spices well.

methi chole recipe

23. then add the methi leaves.

methi chole recipe

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

methi chole recipe

25. add the cooked chole and water.

methi chole recipe

26. stir and mix well.

methi chole recipe

27. add salt as required and mix well.

methi chole recipe

28. mash a few chole with the back of the spoon to slightly thicken the gravy.

methi chole recipe

29. simmer till the methi chole gravy thickens slightly.

methi chole recipe

30. lastly add 1 teaspoon dry mango powder (amchur powder). stir and mix well.

methi chole recipe

31. simmer for 1-2 minutes.

methi chole recipe

32. garnish methi chole with few coriander leaves.

methi chole recipe

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

methi chole, methi chole recipe




25 thoughts on “methi chole recipe | methi curry recipe with chole | methi chana recipe”

  1. dassana, can you please add recipes like how to cook greens like amaranthus…I prepare very simple recipe by Frying jeera,garlic and dry red chilli and finally add saag and season with salt…always I either over cook saag or make it raw..it always spoils the taste of curry..

    1. shree, i have one recipe of amaranth leaves, which you can check. its made with red amaranth but you can also make it with green amaranth. also you can check aloo methi which i prepare often. the aloo palak is made for fasting days, but you can add onions and garlic in it.

      red amaranth sabzi – https://www.vegrecipesofindia.com/tambdi-bhaji-recipe-red-amaranth-sabzi/
      aloo methi – https://www.vegrecipesofindia.com/aloo-methi-recipe-dry-aloo-methi-recipe/
      aloo palak – https://www.vegrecipesofindia.com/aloo-palak-sabzi-vrat-ke-aloo-palak/

  2. I love all your recipes…they are so accurate!The gulab jamuns came out just perfect:)
    Thank you so much 🙂

  3. Hi,

    I made ur bindhi masala and it came out very well.. Thank u for the same.. For The above receipe I don’t have fresh methi leaves can I make it with dried methi leaves ??

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