How to make Methi Chole -

Chole get a new identity when cooked with fresh fenugreek leaves.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fenugreek Leaves, Chickpeas

Cuisine : Indian

Course : Main Course Vegetarian


For more recipes related to Methi Chole checkout Methi Tomato Paneer, Sukhi Metho Wadiyaan, Methi Kela Sev, Methi Chaman . You can also find more Main Course Vegetarian recipes like Moong Beans Ragi Dosa- Sk Khazana Sweet, Spicy, Stir-Fried Mushroom Ennai Kathrikai

Methi Chole

Methi Chole Recipe Card

Print

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 : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi Chole Recipe

  • Fenugreek Leaves leaves separated 1 medium bunch

  • Chickpeas soaked overnight and pressure cooked 300 grams

  • Tomatoes 2 medium

  • Oil 2-3 tablespoons

  • Cumin seeds 1 teaspoon

  • Dried red chillies 2-3

  • Garlic finely chopped 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Onions finely chopped 2 small

  • Green chilli paste 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Cumin powder roasted 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Indian gooseberry (amla) pieces, thinly sliced 4

Method

Step 1

Roughly chop tomatoes and grind to a coarse purée. Heat oil in a non-stick kadai, add cumin seeds and dried red chillies and sauté till fragrant.

Step 2

Add garlic and ginger and sauté for a minute. Add onions, mix well and sauté till the onions become light golden. Add fenugreek leaves and sauté for 4-5 minutes.

Step 3

Add green chilli paste, red chilli powder, coriander powder, roasted cumin powder, dried mango powder and garam masala powder and sauté for 1-2 minutes.

Step 4

Add tomato purée and salt and mix well. Saute for 4-5 minutes or till the tomatoes become pulpy. Add chickpeas, mix well and simmer for 2-3 minutes.

Step 5

Add coriander leaves and mix well. Transfer into a serving bowl, garnish with candied Indian gooseberry slices and serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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 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.