Methi Chole Recipe | How to make Methi Cole

Methi Chole Recipe | How to make Methi Chole

Maethi or Fenugreek leaves, small green leaves is a healthy combination with chole or chickpeas. Chole are loved anyway whether it is cooked as a gravy or a semi gravy , made as a dip like hummus or just boiled to make chaat. Chole or chickpea s go very well with greens as palak and methi. Now it is been a long time that I am cooking Methi Chole as a combo and we have it with chapati or rice. 

Only Methi leaves are used in cooking but no stems. Adding stems makes the Methi taste very strong and may not be likable. When Methi is added in a dish, no whole spices are needed in the dish. Methi itself has its own fragrance and does not need any addition to it. So, Methi Chole is prepared in a routine with onion and tomato tadka and it does not need other spices to enhance the taste. 

The recipe needs a bit of preparation. As we know all the pulses and beans should be soaked in water before cooking. Chickpeas is no exception. Chickpeas need to be soaked in water overnight or 6 - 8 hours. Drain the water and it is ready to be used in cooking.

Here is the complete recipe for methi chole.

Recipe Video : Methi Chole 

Recipe Details : Methi Chole

Ingredients for Methi Chole

Boiled Chole : 3 cups

Fenugreek Leaves (Methi ) : 3 cups (chopped)

Salt to taste

Onion : 1 (chopped)

Tomato : 2 (make paste / puree)

Cumin Seeds : tsp

Ginger Garlic Paste : 1 tsp

Turmeric powder : 1/4 tsp

Coriander Powder : 1/2 tsp

Red Chili Powder : 1/4 tsp

Chole Masala : 1 tsp

Oil : 1 tbsp

How to make Methi Chole

To make Methi Chole, heat oil in a pan. Add cumin seeds in it. Let the cumin seeds crackle. Add chopped onion no and fry till onion is translucent. Add turmeric powder, coriander powder and red chili powder. Cook for a while. Add ginger garlic paste now and cook till the raw smell of ginger garlic is gone.

Wash and cut tomatoes. Blend tomatoes to make a fine paste. Add the tomato paste in the pan. Mix well and cook till tomato paste starts separating from the oil or you see oil floating on sides of paste. Add chole masala now. Mix well.

Add washed and chopped methi (fenugreek) leaves. Add salt now. Mix well and cook on low flames till fenugreek leaves are cooked and whole mixture starts coming together.

Now add the boiled chole in pan. Add 2 cups of water. Cook further for 5 - 7 minutes on low flames. Mash a little portion of cooked chole and mix it in the methi chole. It makes the gravy thick. If you like the gravy thin, you can skip mashing the chole.

Methi Chole is ready. Serve hot with chapati / naan / paratha and rice.

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