Methi chole is a delicious and flavorful Indian chickpeas curry with fenugreek leaves. You can prepare this as both gravy or a s dry curry as I do. There are so many variations of classic punjabi chole like this methi chole. Serve with naan, steamed basmati rice, jeera rice or peas pulao for a hearty dinner or lunch. Here is how to make methi chole at home.
To Cook Chickpeas
- 1 cup dried white chickpeas, rinsed and soaked in water about 2 cups cooked
- 3 cups water
- A pinch of salt
To make methi chole curry
- 2 tablespoons oil
- 1 bay leaf
- 2 cloves
- 1 teaspoon cumin seeds
- 1/2 cup chopped onions 1 medium onion, chopped
- 1 teaspoon minced ginger-garlic OR ginger garlic paste
- 1 cup chopped tomatoes 2 large tomatoes chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1 teaspoon red chili powder
- salt to taste
- 3 cups cleaned methi leaves fenugreek leaves
- 2 tablespoons chopped cilantro leaves
- 2 teaspoons lemon juice
Making methi chole
Heat a pan with 2 tablespoons oil.
Add a bay leaf, 2 cloves and saute well. Add a teaspoon cumin seeds and fry well too.
Next add chopped onions and saute till they turn a bit soft. Add slit green chilies and minced ginger. Saute till the raw flavor goes off.
Now add the chopped tomatoes and mix well.
Add the required salt, spice powders, mix and cook till the tomatoes are mushy and fully cooked.
Now add 3 cups thoroughly cleaned methi leaves and cooked chickpeas.
Mix well and cook for 6-7 minutes in medium flame.
Add copped coriander leaves and mix well. Remove from flame and add lemon juice.
Serve methi chole warm or hot.
- Vary the spice powders as per taste.
- You can double the recipe
Serving: 3g | Calories: 231kcal