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methi chole recipe
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5 from 2 votes

Methi Chole

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.
Prep Time12 hrs 15 mins
Cook Time20 mins
Total Time12 hrs 35 mins
Course: Side Dish
Cuisine: Indian
Servings: 3
Calories: 231kcal
Author: Harini


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


Preparing the chickpeas

  • Rinse and soak chickpeas in plenty of water for 8-12 hours. The more you soak, more easy to cook and it is easier to digest too.

  • Drain the soaked water and rinse the chickpeas again thoroughly. Add to a pressure cooker and cook with a pinch of salt and required water for good 12-13 whistles. Chickpeas should be cooked thoroughly and there should be no bite at all.

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