How to make Methi Chana -

Dried fenugreek leaves and green Bengal grams cooked with some masalas to make this fabulous dish.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried fenugreek leaves (kasoori methi) (कसूरी मेथी ), Green Bengal grams (hara chana)

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Chana Pindi Punjabi Bhindi Vattal Kozhambu Matar aur Mangodi Kadhi

Methi Chana

Methi Chana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Chana Recipe

  • Dried fenugreek leaves (kasoori methi) 3 teaspoons

  • Green Bengal grams (hara chana) soaked overnight, drained and cooked 2 cups

  • Green chillies roughly chopped 2

  • Ghee 4 teaspoons

  • Cumin seeds ¼ teaspoon

  • Curry leaves 7-8

  • Onions finely chopped 2 medium

  • Ginger chopped ½ teaspoon

  • Garlic finely chopped ½ teaspoon

  • Tomatoes pureed 2 medium

  • Turmeric powder ¼ teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoon

  • Dried mango powder (amchur) ½ teaspoon

  • Garam masala powder ½ teaspoon

  • Sugar 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Grind half the Bengal gram with green chillies to a thick smooth paste.

Step 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.

Step 3

Add ginger and garlic and sauté for two to three minutes. Add dried fenugreek leaves and sauté for one to two minutes.

Step 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.

Step 5

Add three fourth cup water and mix well. Cover and cook for five to seven minutes.

Step 6

Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.