Methi Chole
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
421 kcal
-
Course
Main Course
-
Cuisine
Indian
Methi Chole
Description
Methi Chole uses pressure-cooked chickpeas combined with a spiced gravy built from browned onion paste mixed with garlic and ginger, and a tomato paste that includes green and red chilies. Whole spices like cinnamon, cardamom, cloves, and bay leaf are first fried in oil to release their fragrance before adding the onion paste. Fenugreek leaves impart a characteristic bitterness and distinct flavor.
The blend of powdered spices such as turmeric, red chili, coriander, fennel, garam masala, mango powder, and asafoetida adds complexity. Yogurt is included to add creaminess and a slight tang, enhancing the curry's richness. The chickpeas are simmered in this mixture and some are mashed to thicken the sauce, resulting in a hearty texture.
The curry can be served with rice or Indian breads. The recipe suggests using fresh chickpeas that cook well and recommends substituting salts if necessary. Stirring the onion paste frequently during browning ensures even cooking and prevents burning.
Ingredients
for pressure cooking the chickpeas
- 1.5 cups chickpeas chana or chole, dried white
- 4 to 5 cups water for pressure cooking the chickpeas
- black salt as required.
for onion paste
- 1 onion large
- 4-5 garlic
- 1 inch ginger
for tomato paste
- 2 tomato medium size
- 1 green chili
- 1 red chili
whole spices
- 1 or 2 inch cinnamon
- 1 or 2 black cardamom
- 2 green cardamom
- 2-3 cloves
- 1 bay leaf (tej patta)
other ingredients for methi chole
- 2 cups fenugreek leaves (methi leaves)
- ½ teaspoon turmeric powder
- ½ or 1 teaspoon red chili powder
- ½ or 1 teaspoon garam masala
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon fennel powder (saunf powder)
- 1 teaspoon mango powder amchur) or as required, dried
- 1 pinch asafoetida (hing)
- 3 or 4 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoon yogurt (curd) - dairy or vegan
- 1 or 1.5 cups water
- Coriander leaves cilantro leaves) - optional, few, for garnishing
- salt as required
Instructions
preparation
- Soak the chickpeas overnight in water.
- Next day, pressure cook the chickpeas with water and black salt, till they are completely cooked.
- Make the onion paste with garlic and ginger.
- And also make the tomato paste with green chili and red chili.
- No need to add water while making these two pastes.
making methi chole
- Heat oil in a pan.
- Add all the spices mentioned under the list whole spices. Fry till the spices are fragrant.
- Then, add the onion paste and fry till it gets browned.
- This takes some time and you have to stir frequently, so that there is even browning and the paste does not get burnt.
- Add tomato paste and add yogurt.
- Add turmeric powder, red chili powder, coriander powder, fennel powder, garam masala powder and asafoetida.
- Also add the fenugreek leaves, stir and sauté till the oil starts to leave the sides of the mixture.
- Add the cooked chickpeas, water and salt.
- Mash a few chickpeas with the back of the spoon to slightly thicken the gravy.
- Simmer till the gravy thickens slightly.
- Lastly, add dried mango powder and stir. Simmer for 1 to 2 minutes.
- Garnish with coriander leaves and serve Methi Chole hot with poori, bhatura, roti, naan or rice.
Notes
- Use fresh chickpeas for better cooking and flavor; aged chickpeas take longer and have inferior taste.
- If black salt is unavailable, regular or pink salt can be used during pressure cooking.
- Stir onion paste often during browning to ensure even color and prevent burning.
- Mash some chickpeas during simmering to naturally thicken the curry gravy.
- For a vegan version, substitute dairy yogurt with plant-based alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1540mg | 64% |
| Potassium | 917mg | 20% |
| Fiber | 15g | 60% |
| Sugar | 12g | 24% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 32.1mg | 36% |
| Calcium | 131mg | 13% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
