How to make 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.
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 Miloni Matar Mushroom, Lucknowi Bharwan Aloo, Five-Spice Stir-Fry, Andhra Brinjal Pachadi.
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
Method
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.
Nutrition Info
Calories : 1756 Kcal
Carbohydrates : 275.9 gm
Protein : 103.5 gm
Fat : 26.7 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
