Methi Chole was a spin off on the usual Chole and the chickpeas lover in me had to make it the moment i read this on a social media share. Made this with slight changes, and as we love both fenugreek (methi) and Chole (chickpeas) equally, this was very well received. The younger one also loved this despite the slightly bitter taste from the methi leaves. See Tips and tricks at the end of this recipe for more variations.
Cooked and Frozen Chickpeas cooked in bulk is always a staple in my freezer. I need to pull out the quantity I need to make Hummus, Curries like this, stir fry (a.k.a Sundal In South India) or add it to soups / salads, like this ROasted Peppers- Mango-Chickpea salad or simply to make Airfryer Chickpeas and even Gluten Free brownies (yes!!!)
Today’s Curry – Methi Chole or Chickpeas Curry with Fresh Fenugreek leaves – is a family favourite. Paired with hot Naan / Roti (any flatbread) or steamed rice or Jeera Rice (Cumin rice) is an amazing way to get those macros and protein.
I usually prep my chickpeas in bulk and freeze (See this Video for easy and money saving tips to cook in bulk)
FAQs to make this Methi Chole | Fenugreek leaves and chickpea Curry:
- Can I make this curry in bulk? Yes , you most certainly can, TAke out the portion you want to use, thaw it for 20 / 30 mins and then microwave it
- Can I use the small, black chickpeas instead of garbanzo beans ? yes, absolutely.
- Can I use canned chickpeas ? yes, after draining. However, Freshly cooked chickpeas (or even frozen cooked chickpeas) is preferred. I have tried using canned.
- Can I skip the cashews in this recipe ? Yes, for a nut allergy you can skip. Else, recommend to add this for that rich creamy texture, without needing to add fersh cream.
- What else can be served with this curry? Quinoa , cooked millets , Steamed Basmati rice, Chapati, Roti, or even jeera rice pairs beautifully
- Can I add fresh cream to finish this curry? Absolutely. We prefer it vegan, so didn’t add.
- Can I prep ahead for a crowd? Yes, as this recipe is easily scaleable, your parties could get a lot better and healthier with this wonderful dish.
Other delicious ways to use up Garbanzo beans / Chickpeas
Classic Hummus | Chickpea Hummus | How to make Hummus
Hummus, a creamy Middle Eastern dip made from blended chickpeas, tahini, olive oil, and spices, offers a delicious and nutritious addition to your table – perfect for dipping, spreading, or enhancing your favorite dishes.
Check out this recipe
Qabooli Veg Biryani | Chickpeas Biryani | GF
Qabooli Veg Biryani is a protein rich Biryani made with chickpeas and flavourful basmati rice. Serve it with Raita / salad on the side
Check out this recipe
Roasted peppers, Chickpea and mango saladÂ
Roasted Peppers Chickpeas and Mango Salad is a light, delicious Gluten Free and Vegan Summery salad that comes together in minutes and feeds a crowd!Â
Check out this recipe
Punjabi Channa Masala
Punjabi Kala Channa is a delicious gluten Free, vegan side dish for Roti/Naan/ Rice made with black Chickpeas simmered in a tomato-base and basic pantry spices
Check out this recipe
Konda Kadalai Sundal ~ Black Channa Sundal
Konda Kadalai Sundal or Chickpeas Sundal is a South Indian offering for Navratri festival made with black chickpeas and basic pantry spices.
Check out this recipe
Tikki Chole Chaat | Spicy Chaat recipes
Tikki Chole Chaat is a delicious street food combining tikki (potato patties, shallow fried) with a spicy-tangy chickpea curry. Served topped with onions and chutney
Check out this recipe
Mango Channa Chaat
A quick, Oil-Free snack of Ripe Mango with boiled Chickpeas topped with spices
Check out this recipe
Aloo Choliya | Fresh Green Chickpeas Gravy | Sides for Roti
Aloo Choliya or Potatoes with Fresh Garbanzo is a quick and delish Gluten Free and Vegan curry made with the seasonal fresh chickpeas or Choliya. Served with Rice or any flatbread.
Check out this recipe
Airfryer Roasted Chickpeas
Airfryer Roasted Chickpeas is a quick, delicious, healthy Vegan and Gluten Free snack to make anytime.
Check out this recipe
Moroccan Spiced Chickpea Squash Soup
Moroccan Spiced Chickpea Squash Soup is a delicious, warming vegan + GF soup made with chickpeas and Butternut Squash.Â
Check out this recipe
Moroccan Harira | Lentil & Chickpea soup | Vegan and GF Proteinicious soup
A delicious Gluten Free + Vegan Soup made with Chickpeas and warming Spices. Makes for a meal by itself or a thick broth for Winters.
Check out this recipe
So, lets get to make Methi Chole – a GF , Proteinicious, Vegan side dish to Rotis / Naan / Kulchas or even plain steamed rice. Lets get cracking !
Prep time : 15 mins (with Cooked Chickpeas) | Cook time : 15 mins | Serves : 4
What You would need to make Methi Chole
- 2 cups Cooked Chickpeas – 2 cups (If using Canned, drain, rinse and use, If using Raw Chickpeas, soak overnight and pressure cook with little salt till soft but not mushy)
- I usually prep my chickpeas in bulk and freeze (See this Video for easy and money saving tips to cook in bulk)
- 1 cup Chopped Fresh Methi / fenugreek leaves (packed) – you may use frozen too
- 1.25 tsp Salt (or to taste)
- 1/2 tsp Turmeric
- 2 tsp Chole Masala powder
- 1 tsp Red chilly powder (adjust spice)
- 1/2 tsp Dry Mango Powder (Amchur)
- 1 TBSP Garam Masala
- 1 tsp Dry coriander powder (Dhania Powder)
- 1 tsp Kasuri Methi (crushed)
- 2 TBSP Oil
Saute and grind to a Paste:
- 1 large Onion (about 150 gram)
- 2 Tomato (large)
- 10 Cashewnuts (soaked in warm water for 15 mins- can omit for any nut allergy}
- 1 inch Ginger
- • • 3 pods Garlic (chopped)
How to make Methi Chole:
- Saute the ingredients except cashew nuts for paste first in 1 tsp oil for 2-3 mins. Cool, add cashew nuts, grind and keep aside.
- In the same pan, add 1 tsp more oil, saute fenugreek leaves on very low flame for 3-4 mins till they slightly shrivel and keep aside. Do not add any salt.
- In a thick bottomed pan, add the remaining oil, add the paste and saute on low flame till any residual raw smell disappears. Add salt, turmeric, and all the dry spice powders, saute till oil separates.
- Now add the chickpeas, 1 cup of water and simmer for 4-5 mins. Finally add the fenugreek leaves and let it thicken a bit. Finish with Crushed Kasuri Methi.
- Serve hot or warm with Rotis / Phulkas or any bread
PIN FOR LATER
Tips and tricks to make the best Methi Chole:
- Onions and garlic are optional. so you can make it with just the tomato puree (increase the quantity though)
- Add a pinch of sugar while sauteeing the methi leaves so they remain green and fresh. For the same reason, the leaves are added at the end of the curry so that the dish doesnt get too bitter or the leaves turn dark and dull.
- If using frozen fenugreek, thaw the required quantity and saute with a little more oil (1/2 tsp extra).
- If using Ghee, this dish would taste more delicious !Â
Methi Chole | Chickpeas Curry with Fresh Fenugreek leaves {GF and Vegan}
Methi Chole is a quick and delicious protein-rich curry with fresh fenugreek leaves and chickpeas (garbanzo beans). Served with rice or roti for a vegan meal
Equipment
- Pressure Cooker Sub with Instant Pot
- Spice Grinder
- Pots and Pans
Ingredients
- 2 cups Cooked Chickpeas – 2 cups If using Canned, drain, rinse and use, If using Raw Chickpeas, soak overnight and pressure cook with little salt till soft but not mushy
- I usually prep my chickpeas in bulk and freeze See this Video for easy and money saving tips to cook in bulk
- 1 cup Chopped Fresh Methi / fenugreek leaves packed – you may use frozen too
- 1.25 tsp Salt or to taste
- 1/2 tsp Turmeric
- 2 tsp Chole Masala powder
- 1 tsp Red chilly powder adjust spice
- 1/2 tsp Dry Mango Powder Amchur
- 1 TBSP Garam Masala
- 1 tsp Dry coriander powder Dhania Powder
- 1 tsp Kasuri Methi crushed
- 2 TBSP Oil
- 1 large Onion about 150 gram
- 2 Tomato large
- 10 Cashewnuts (soaked in warm water for 15 mins- can omit for any nut allergy}
- 1 inch Ginger
- 3 pods Garlic chopped
Instructions
- Saute the ingredients except cashew nuts for paste first in 1 tsp oil for 2-3 mins. Cool, add cashew nuts, grind and keep aside.
- In the same pan, add 1 tsp more oil, saute fenugreek leaves on very low flame for 3-4 mins till they slightly shrivel and keep aside. Do not add any salt.
- In a thick bottomed pan, add the remaining oil, add the paste and saute on low flame till any residual raw smell disappears. Add salt, turmeric, and all the dry spice powders, saute till oil separates.
- Now add the chickpeas, 1 cup of water and simmer for 4-5 mins. Finally add the fenugreek leaves and let it thicken a bit. Finish with Crushed Kasuri Methi.
- Serve hot or warm with Rotis / Phulkas or any bread
Notes
FAQs to make this Methi Chole | Fenugreek leaves and chickpea Curry:
Can I make this curry in bulk? Yes , you most certainly can, TAke out the portion you want to use, thaw it for 20 / 30 mins and then microwave it
Can I use the small, black chickpeas instead of garbanzo beans ? yes, absolutely.
Can Iuse canned chickpeas ? yes, after draining. However, Freshly cooked chickpeas (or even frozen cooked chickpeas) is preferred. I have tried using canned.
Can I skip the cashews in this recipe ? Yes, for a nut allergy you can skip. Else, recommend to add this for that rich creamy texture, without needing to add fersh cream.
What else can be served with this curry? Quinoa , cooked millets , Steamed Basmati rice, Chapati, Roti, or even jeera rice pairs beautifully
Can I add fresh cream to finish this curry? Absolutely. We prefer it vegan, so didn’t add.
Can I prep ahead for a crowd? Yes, as this recipe is easily scaleable, your parties could get a lot better and healthier with this wonderful dish.
Â
***
Tips and tricks to make the best Methi Chole:
- Onions and garlic are optional. so you can make it with just the tomato puree (increase the quantity though)
- Add a pinch of sugar while sauteeing the methi leaves so they remain green and fresh. For the same reason, the leaves are added at the end of the curry so that the dish doesnt get too bitter or the leaves turn dark and dull.
- If using frozen fenugreek, thaw the required quantity and saute with a little more oil (1/2 tsp extra).
- If using Ghee, this dish would taste more delicious !Â
Tried this recipe?Let us know how it was!
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Very interesting combination kalyani..I haven't used fresh methi with chana..will try sometime!
Delicious methi chole.. I love the methi flavour in any sabzi
Methi and Chole looks divine.. The Cashews added in the masala makes it so rich.. Must be really yummy and delicious!!
This definitely is a very very interesting combo , looks delicious and a green with channa ! We make Paalak channa , Methi would be such a wonderful change . Beautiful !
Including methi in chole is such a great idea. A different flavor and variation to chole. Love it.
This has two of my favourite ingredients…methi and chole. Yum…have to try this asap!
Definitely a new version of chole for me, adding methi in chole is quite an interesting one. Will definitely make some soon.
I make it a point to add methi leaves in most of my dishes as we love the flavour a lot. The combination of methi and chole seems so divine. I will try it next time I make chole.
This is definitely a delicious idea. I love the combo can imagine the flavours and if LO ate then its definitely something delicious.
A nice twist to the whole preparation. I love methi and wouldn't mind having a bowl of this chole.
This is an amazing combination and I love the colour of your dish. Something similar is coming on my space soon.
this is a nice twist. Must try. So eager to know how the little bit bitterness of the methi blended with chole – Anlet Prince ( http://www.Annslittlecorner.com )
I love chana with spinach… amazing combo with rice.
This is one interesting combination,must be a flavorful curry.
I love method in curries. Cashews in the paste is a wonderful idea too. All in all that curry looks fabulous!
Addition of cashewnuts has made the gravy rich and thick. Nice combo of spinach and chana.
I can almost smell all the fragrance of this dish by looking at the photos. How scrumptious it looks!!!
Thanks Wendy!
I can’t get fresh methi where I am right now, sadly, but I’ll be saving this recipe for when I can. That sauce looks delicious, and we are also huge chickpea fans!
awww. Wish I could send you some, Stacy. If you have access to frozen methi leaves in the indian aisle of the supermarket, do make this
It looks wonderfully comforting! I’ll definitely be checking out your hummus too because it looks just like the simple and fantastically delicious hummus that my friend from Iceland used to make for us.
Thanks Kelly. Do let me know how you liked the hummus too!
What a great marriage of flavors. This sounds delicious. It’s the perfect recipe to make for a crowd.
Thanks KAren, yes, this curry is an absolute crowd pleaser for sure!
Total comfort food. Love how delicious and easy this looks, perfect for when my vegetarian friends come over!
Chickpeas are a real favorite for me…so I know that I would absolutely love this dish. YUM!
THank you, Colleen. Great to know that you share our love for chickpeas!
Love the combo of fresh methi and chole. Finger licking good. Like how you’ve used cashew nuts to thicken the gravy.
Thanks Mayuri
Ahhhh kalyani ! such an amazing combination here…..
chole with methi seems so yum, now I am waiting for winter to get those fresh bunch of methis to try it
Thanks Sasmita. Do try, am sure you will love it..
These days I find ways to sneak in the greens. Next time I make chole, I will follow your recipe. Such a good idea to add some fenugreek leaves in it.
Thanks Jayashree