Methi Chole
This Methi Chana is a spicy and tasty Punjabi style curry made with fenugreek leaves and white chickpeas.
Servings: 4
Calories: 421kcal
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 size tomatoes
- 1 green chili
- 1 red chili
whole spices
- 1 or 2 inch cinnamon
- 1 or 2 black cardamom
- 2 green cardamom
- 2-3 cloves
- 1 bay leaf (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
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon fennel powder (saunf powder)
- 1 teaspoon dried mango powder (amchur) or as required
- 1 pinch asafoetida (hing)
- 3 or 4 tablespoon oil
- 2 tablespoon yogurt (curd) - 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 while making these two pastes.
making methi chole
- Heat 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 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 turmeric powder, red chili powder, coriander powder, fennel powder, garam masala powder and asafoetida.
- Also add the fenugreek leaves, stir and sauté till the oil starts to leave the sides of the mixture.
- Add the cooked chickpeas, 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 dried mango powder and stir. Simmer for 1 to 2 minutes.
- Garnish with coriander leaves and serve Methi Chole hot with poori, bhatura, roti, naan or rice.
Notes
- Avoid using old or aged chickpeas. Since they will take a lot of time to cook. Moreover they do not taste nice.
- Opt to use regular salt or pink salt if you do not have black salt when you pressure cook the chickpeas.
- Remember that sautéing onion paste with the whole spices takes time. Ensure to keep stirring the onion paste frequently so that it gets an even golden color. Stirring often also prevents the onion paste from getting burnt.
- Mash some of the chickpeas with the back of the spoon when the gravy is simmering to thicken it.
- For a vegan version use plant based or vegan yogurt.
Nutrition
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
