methi chole recipe, methi curry recipe
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5 from 2 votes

Methi Chole

this methi chole is a spicy and tasty punjabi curry made with fenugreek leaves and white chickpeas.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: main course
Cuisine: indian
Servings: 4
Calories: 421kcal
Author: Dassana Amit


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 curry

  • 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



  • 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 curry

  • 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 chole 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.


Calories: 421kcal | Carbohydrates: 56g | Protein: 16g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1540mg | Potassium: 917mg | Fiber: 15g | Sugar: 12g | Vitamin A: 755IU | Vitamin C: 32.1mg | Calcium: 131mg | Iron: 5.5mg