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Methi Chole
This Methi Chana is a spicy and tasty Punjabi style curry made with fenugreek leaves and white chickpeas.
Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Cuisine:
Indian
Diet:
Vegetarian
Difficulty Level:
Easy
Servings:
4
Calories:
421
kcal
Author:
Dassana Amit
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 w
hole 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.
Nutrition
Calories:
421
kcal
|
Carbohydrates:
56
g
|
Protein:
16
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
1540
mg
|
Potassium:
917
mg
|
Fiber:
15
g
|
Sugar:
12
g
|
Vitamin A:
755
IU
|
Vitamin C:
32.1
mg
|
Calcium:
131
mg
|
Iron:
5.5
mg