Methi Chana

Dried fenugreek leaves and green Bengal grams cooked with some masalas to make this fabulous dish. This is a Sanjeev Kapoor exclusive recipe.

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Methi Chana
Main Ingredients Dried fenugreek leaves (kasoori methi), Green Bengal grams (hara chana)
Cuisine Indian
Course Main Course Vegetarian
Prep Time 7-8 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Methi Chana

  • 3 teaspoons Dried fenugreek leaves (kasoori methi)
  • 2 cups Green Bengal grams (hara chana) soaked overnight, drained and cooked
  • 2 Green chillies roughly chopped
  • 4 teaspoons Ghee
  • ¼ teaspoon Cumin seeds
  • 7-8 Curry leaves
  • 2 medium Onions finely chopped
  • ½ teaspoon Ginger chopped
  • ½ teaspoon Garlic finely chopped
  • 2 medium Tomatoes pureed
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 2 teaspoon Coriander powder
  • ½ teaspoon Dried mango powder (amchur)
  • ½ teaspoon Garam masala powder
  • 1 teaspoon Sugar
  • to taste Salt
  • 1 tablespoon Fresh coriander leaves chopped


  1. Grind half the Bengal gram with green chillies to a thick smooth paste.
  2. Heat ghee in a non-stick pan, add cumin seeds and when they begin to change colour, add curry leaves and onions and sauté till translucent.
  3. Add ginger and garlic and sauté for two to three minutes. Add dried fenugreek leaves and sauté for one to two minutes.
  4. Add tomato puree, ground paste, remaining Bengal gram, turmeric powder, red chilli powder, coriander powder, dried mango powder, garam masala powder, sugar and salt and mix well.
  5. Add three fourth cup water and mix well. Cover and cook for five to seven minutes.
  6. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Nutrition Info

Calories 1756
Carbohydrates 275.9
Protein 103.5
Fat 26.7