Methi Chole, a scrumptious masala gravy served as an accompaniment for Roti/Naan/Paratha. Methi leaves are so flavorful. The slight bitterness adds a real flavor to the whole masala. Most of us make Chole masala often. It is a wonderful side dish for Roti, Poori, Batura and for many North Indian Main Courses. Methi Chole is another jewel on the Chole Masala crown. In this recipe, fresh methi leaves are cooked with the conventional chole masala.
Tips for making Methi Chole:
- We need to soak the chole for a minimum of 8 hours. Instead, we can add boiling water and soak for 4 hours.
- Adding a pinch of baking soda while cooking chole makes it cook easier.
- Wash the methi leaves thoroughly to get rid off any sand or dust.
- Adding sugar while cooking methi leaves helps to retain its green color.
- We can slow cook in methi chole for 2-3 hours. The masalas will get nicely blend in and the Chole masala taste so good.
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Methi Chole Recipe | Fenugreek Leaves in Chickpeas Curry
Methi Chole is one of the delicious accompaniment for Roti/Naan/Pulav varieties. Methi leaves are concocted with Chole masala making the whole masala even more interesting. The slight bitterness of the methi leaves adds a nice flavor to the masala. Learn here how to make this Chole Masala with step by step pictures and video!
Servings 4 people
Calories 281kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
- 1 Cup Chickpeas (Kondakadalai) 1 Cup - 250ml
- 1 Bunch Methi Leaves 2 Cups tightly packed
- 1 Onion Finely Chopped
- 2 Tomato
- 1 Pinch Turmeric Powder
- ½ tsp Red Chili Powder
- ½ tsp Coriander Powder
- ½ tsp Cumin Powder
- 1 tsp Chole Masala
- 1½ tsp Salt
- 1 tsp Sugar
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
- 1 tbsp Coriander Leaves
- 3 tbsp Oil
Whole Garam Masala
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 3-4 Cloves
- 2 Cardamom
Instructions
Saoking Chickpeas
- Wash and soak chickpeas in fresh water and let it over night or atleast for 8 hours. We can also add boiling water and soak for 4 hours if we are in a hurry.
Preparing Methi Leaves
- Discard the stem and pick the methi leaves. Wash it thoroughly. Set this methi leaves aside.
Cooking Chickpeas
- Take a clean cloth. Add the whole garam masala and make a potli bag out of the cloth.
- Drain water from soaked chickpeas and take it in a vessel. Add the potli cloth to the vessel. Also add 1 teaspoon salt and water to soak the chickpeas.
- Pressue cook for 4-5 whistles. Once the pressure is released, discard the potli from the cooked chickpeas and set the cooked chickpeas aside. No need to drain excess water from cooked chickpeas.
Prepare Chole Masala
- Heat oil in a pan. Add chopped onions to the hot oil. Also add ginger-garlic paste and saute the onions till translucent
- Take tomatoes in a mixer jar and grind it to smooth paste.
- Add the tomato paste to the sautéed onions. Also add turmeric powder, chole masala, red chili powder, salt, coriander powder and cumin powder.
- Stir well and keep the flame in medium. Allow the tomato masala to cook in medium flame till the masala is thick and the oil starts to ooze out.
- Now to the cooked masala, add the methi leaves along with sugar and saute the leaves for 2-3 mins.
- Next, add cooked chickpeas. Give a good mix. Adjust the salt if needed.
- Cover the pan with a lid. Allow the methi chole to cook in low flame for 10 mins.
- After 10 mins, add kasoori methi and stir well.
- Finally garnish with freshly chopped coriander leaves.
Serving
- Serve the delicious Methi Chole with Roti/Naan/Paratha or with Pulav Varieties!
Nutrition
Serving: 1Cup | Calories: 281kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g
INSTRUCTIONS WITH STEP BY STEP PICTURES
SOAKING CHICKPEAS
- Wash and soak chickpeas in fresh water and let it over night or atleast for 8 hours. We can also add boiling water and soak for 4 hours if we are in a hurry.
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PREPARING METHI LEAVES
- Discard the stem and pick the methi leaves. Wash it thoroughly. Set this methi leaves aside.
Image may be NSFW.
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COOKING CHICKPEAS
- Take a clean cloth. Add the whole garam masala and make a potli bag out of the cloth.
Image may be NSFW.
Clik here to view.
- Drain water from soaked chickpeas and take it in a vessel. Add the potli cloth to the vessel. Also add 1 teaspoon salt and water to soak the chickpeas.
Image may be NSFW.
Clik here to view.
- Pressue cook for 4-5 whistles. Once the pressure is released, discard the potli from the cooked chickpeas and set the cooked chickpeas aside. No need to drain excess water from cooked chickpeas.
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PREPARE CHOLE MASALA
- Heat oil in a pan. Add chopped onions to the hot oil. Also add ginger-garlic paste and saute the onions till translucent
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- Take tomatoes in a mixer jar and grind it to smooth paste.
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- Add the tomato paste to the sautéed onions. Also add turmeric powder, chole masala, red chili powder, salt, coriander powder and cumin powder.
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- Stir well and keep the flame in medium. Allow the tomato masala to cook in medium flame till the masala is thick and the oil starts to ooze out.
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- Now to the cooked masala, add the methi leaves along with sugar and saute the leaves for 2-3 mins.
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- Next, add cooked chickpeas. Give a good mix. Adjust the salt if needed. Cover the pan with a lid.
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- Allow the methi chole to cook in low flame for 10 mins.
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- After 10 mins, add kasoori methi and stir well.Cover the pan with a lid. Allow the methi chole to cook in low flame for 10 mins.
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- Finally garnish with freshly chopped coriander leaves.
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SERVING
- Serve the delicious Methi Chole with Roti/Naan/Paratha or with Pulav Varieties!
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