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.
***
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 !
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!