Methi Chole Recipe by tarla

Methi Chole Recipe by tarla

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Methi Chole is an easy but vibrant chick pea curry, which is sure to thrill your taste buds! The combination of pleasantly bitter fenugreek leaves with nutty chick peas, flavoured awesomely with an onion paste, tomato paste and spice powders, this recipe is a wonderful match for both rice as well as rotis or puris. The nice blend of textures, the traditional flavour and appetizing aroma of this dish make it truly irresistible. It will be enjoyed by the whole family, and can be served with rice and dal, or any Indian bread.


Recipe Description for Methi Chole Recipe, Easy Chick Pea Curry

Preparation Time: 
Cooking Time: 
Makes 5 servings
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To Be Blended Into A Smooth Onion Paste
3/4 cup roughly chopped onions
1/2 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)

To Be Blended Into A Smooth Tomato Paste
3/4 cup roughly chopped tomatoes
1 tsp roughly chopped green chillies
1 whole dry kashmiri red chilli , broken into pieces

Other Ingredients
2 cups finely chopped fenugreek (methi) leaves
2 cups soaked kabuli chana (white chick peas)
2 tbsp chana dal (split bengal gram)
a pinch of baking soda
salt to taste
3 tbsp oil
2 cloves (laung / lavang)
2 cardamoms (elaichi)
2 bayleaves (tejpatta)
2 small sticks cinnamon (dalchini)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
a pinch of asafoetida (hing)
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
2 tsp sugar
2 tbsp fresh cream

  1. Combine the kabuli chana, chana dal, soda, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds.
  4. Add the prepared onion paste and sauté on a medium flame for 3 to 4 minutes.
  5. Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  6. Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  7. Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  8. Add the fresh cream and mix gently.
  9. Serve hot.

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