How to make Methi Chole -
Chole get a new identity when cooked with fresh fenugreek leaves.
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 Mirchi ka Salan-SK Khazana Sai Bhaji Dahiwale Babycorn and Mushroom Babycorn Jhalfrezi
Methi Chole 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 : 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.
Nutrition Info
Calories : 1567 Kcal
Carbohydrates : 203.7 gm
Protein : 75.3 gm
Fat : 50.5 gm
Other : Iron- 22.1mg
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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.
