Methi Chole is a very delicious curry prepared with fresh fenugreek leaves (methi leaves) and chick peas. It pairs well with both rice and phulka/chapati. This curry is very nutritious, rich in fiber, protein and vitamins. Today we will learn how to make Punjabi Methi Chole masala following this easy recipe with step wise pictures.
Pick and clean methi leaves (This is more most time consuming and hectic part). You can use the very tender stems also. Wash and chop it finely.
If using dry chick peas, wash and soak it overnight and pressure cook with a little salt and water for 3-4 whistles until soft. Keep it aside. If using canned chick peas, just rinse it.
Grind 3 – 4 raw tomatoes (we need 1 cup of tomato puree) and keep it ready.
Finely chop onions.
Heat oil in a pan, add cumin seeds, hing and red chillies.
When cumin seeds sizzles, add finely chopped onions. Saute until onions turn light golden brown. Add salt to speed up the process.
Add ginger garlic paste and saute for a few more minutes.
Add chopped fenugreek leaves and cook on low heat until they wilt.
Add tomato puree.
Add all the spice powders, salt needed and cook until the rawness of the tomato goes and the mixture changes color.
Add cooked chick peas along with a little water in which it was cooked and mix well.
Mash a few chickpeas and cook on low heat for a few minutes. This is a semi gravy, so do not add too much water.
Garnish with coriander leaves and serve with rotis, parathas or with rice.
Our Lunch that day – Phulka, plain dal/paruppu, potato capsicum sabji, cucumber raita/pachadi, methi chole, rice and pickle.
Refer more Methi Bhaji Recipes from Padhuskitchen.