methi chole

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 which go very well with chole (white chickpeas).

methi chole recipe

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 and the recipe is shared here.

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.

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.

making methi chole recipe, making methi curry recipe

2. drain the water.

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

making methi chole recipe, making methi curry 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.

making methi chole recipe, making methi curry recipe

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

making methi chole recipe, making methi curry recipe

6. drain the chickpeas water.

making methi chole recipe, making methi curry recipe

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

making methi chole recipe, making methi curry recipe

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

making methi chole recipe, making methi curry recipe

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

making methi chole recipe, making methi curry recipe

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

making methi chole recipe, making methi curry recipe

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

making methi chole recipe, making methi curry recipe

12. measure and keep all the ingredients ready.

making methi chole recipe, making methi curry recipe

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.

making methi chole recipe, making methi curry recipe

14. fry till the spices become fragrant.

making methi chole recipe, making methi curry recipe

15. then add the onion paste.

making methi chole recipe, making methi curry recipe

16. stir and mix well.

making methi chole recipe, making methi curry recipe

17. fry till it gets browned.

making methi chole recipe, making methi curry 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.

making methi chole recipe, making methi curry recipe

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

making methi chole recipe, making methi curry recipe

20. stir and mix well.

making methi chole recipe, making methi curry recipe

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).

making methi chole recipe, making methi curry recipe

22. stir the spices well.

making methi chole recipe, making methi curry recipe

23. then add the methi leaves.

making methi chole recipe, making methi curry recipe

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

making methi chole recipe, making methi curry recipe

25. add the cooked chickpeas and water.

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26. stir and mix well.

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27. add salt as required and mix well.

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

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29. simmer till the gravy thickens slightly.

methi chole, methi chole recipe, methi curry recipe, methi chana recipe

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

methi chole recipe

31. simmer for 1-2 minutes.

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32. garnish with few coriander leaves.

methi chole, methi chole recipe, methi curry recipe, methi chana recipe

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

methi chole, methi chole recipe, methi curry recipe, methi chana recipe
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Methi Chole

5 from 2 votes
this methi chana is a spicy and tasty punjabi style curry made with fenugreek leaves and white chickpeas.
methi chole recipe, methi curry recipe
Author:Dassana Amit
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

for pressure cooking the chickpeas

  • 1.5 cups dried white chickpeas (chana or chole)
  • 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

whole spices

  • 1 or 2 inch cinnamon
  • 1 or 2 big cardamom
  • 2 green cardamom
  • 2-3 cloves
  • 1 bay leaf (indian tej patta)

other ingredients for methi chole

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

INSTRUCTIONS

preparation

  • 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.

making methi chole

  • 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 and salt.
  • mash a few chickpeas with the back of the spoon to slightly thicken the gravy.
  • simmer till the gravy thickens slightly.
  • lastly add mango powder (amchur) and stir. simmer for 1-2 minutes.
  • garnish with coriander leaves and serve methi chole hot with roti, naan, puri, bhatura or rice.

NUTRITION INFO (approximate values)

Nutrition Facts
Methi Chole
Amount Per Serving
Calories 421 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 1540mg67%
Potassium 917mg26%
Carbohydrates 56g19%
Fiber 15g63%
Sugar 12g13%
Protein 16g32%
Vitamin A 755IU15%
Vitamin C 32.1mg39%
Calcium 131mg13%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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25 comments/reviews

  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..

  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 ??

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