Methi Chole [Fenugreek Chana Masala]

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Methi Chole – Try this twist on the popular Chole (chana) Masala recipe! Perfect for packing into lunch boxes or enjoying at home.

Love methi? Try some more methi recipes on the blog – Sindhi Methi Aloo, Methi Chicken, Methi Aur Mooli Ki Sabzi, and Multigrain Methi Thepla

 

methi chole

 

METHI CHOLE [FENUGREEK CHANA MASALA]

Chickpeas and fresh fenugreek leaves curry is delicious, easy to make, and a great source of fiber and protein. This recipe is gluten-free and is ready in about 40 minutes.

This delicious chickpea and fresh fenugreek leaves curry is loaded with flavor and is rich in nutrients! The perfect meal to indulge in on a cool, crisp, autumn day.

A healthy & delectable way to include greens-fiber in your meal. This comforting methi chole is relished with puri, paratha, or naan. It goes well with rice too.

With a fantastic melody of fresh methi (fenugreek leaves), chole (chickpeas), & aromatic spices, this flavorsome & nutrient-rich dish is sure to become your next family favorite!

A healthy and delicious way to enjoy your greens and proteins in this comforting fenugreek leaves and chickpeas preparation.

Pic Shown: Methi Chole [Fenugreek Chana Masala]

 

methi chole

 

INGREDIENTS FOR METHI CHOLE

Chickpeas: I used dried chickpeas, soaked them overnight, and the next day pressure-cooked the chickpeas with some whole spices and a tea bag for some color. You can use pre-cooked or canned chickpeas for this recipe.

Methi: I have used a small bunch of fresh methi leaves, about a cup firmly packed. You can use Kasuri methi [dried fenugreek leaves]. For one cup of methi leaves, I would suggest using 2-3 tablespoons of dried methi leaves.

Onion: I have used 2 medium red onions. You can use red or yellow onions for this recipe.

Tomato: I have used fresh tomato puree and some chopped tomatoes for some texture. You can use canned tomato puree instead of fresh puree.

Ginger & Garlic: Fresh, organic ginger and garlic. I have used almost a whole bulb of garlic, as we love garlic. Feel free to add as much or as little to your liking.

Green Chili: We like spicy food, so I have used Thai green chili. For mild flavor, use some mild chili, like serrano.

Spices: Basic Indian dry spices like coriander powder, turmeric powder, red chili powder, amchur powder, Kashmiri red chili powder, and garam masala or chana masala.

Whole Spices: Cumin seeds, black cardamom, bay leaf, cinnamon stick, whole red chili, and asafetida.

Oil & Ghee: I used canola oil and ghee. You can use any neutral oil like vegetable or peanut oil. Skip ghee if vegan.

Pic Shown: Methi Chole [Fenugreek Chana Masala]

 

methi chole

 

HOW TO MAKE METHI CHOLE

Making methi chole masala requires some pre-planning and some prep work. The rest of the process is quite simple and pretty straightforward.

Once you have soaked chickpeas and have all the veggies chopped, you can make this methi chole masala in under an hour.

You can use a stovetop pressure cooker or Instant pot to cook the chickpeas. I have shared both ways of cooking in this post.

Once you have cooked chickpeas in a pressure cooker, it’s time to make methi chole masala. I used a cast iron skillet to make this recipe. Cast iron gives this chole a nice blackish color and enhances this dish’s flavor. You can use a heavy bottom pan, works fine.

PREP FOR METHI CHOLE

Pick any stones or debris from the chickpeas. Rinse the chickpeas couple of times. Soak the chickpeas in 3 cups of water overnight.

Drain, and rinse the soaked chickpeas. Chop all the veggies – methi, onion, tomato, and green chili.

PRESSURE COOK CHICKPEAS

STOVETOP PRESSURE CHICKPEAS

To the pressure cooker, add the drained and rinsed, chickpeas, tea bag, black whole cardamom, cinnamon stick, bay leaf, salt to taste, and water.

Close the pressure cooker with weights on and pressure cook on high. After the first whistle, reduce the heat to medium-low and cook for 20-25 minutes.

Allow the pressure to release naturally, around 10 minutes.

Open the pressure cooker, and remove the tea bag.

INSTANT POT CHICKPEAS

In the inner pot, add the drained and rinsed, chickpeas, tea bag, black whole cardamom, cinnamon stick, bay leaf, salt to taste, and water. Close the lid.

Turn ON PRESSURE COOK (high) for 25 minutes with a vent on the sealing position.

When the instant pot beeps, let the pressure release naturally, around 10 minutes.

Open Instant Pot, and remove the tea bag.

COOK METHI CHOLE 

Heat oil in a cast iron skillet or Kadai. When the oil is hot, add cumin seeds, and allow it to crackle.

Add ginger-garlic paste and saute for 30 seconds. Next, add onions, and saute until translucent.

Add dry spices – coriander powder, red chili powder, Kashmiri red chili, turmeric powder, garam masala (or chana masala), and amchur powder and saute for 30 seconds.

Now, add tomato puree and cook for a few minutes, until the oil separates.

Add chopped methi leaves, and chopped tomato, and saute for a few minutes.

Add chickpeas, and some of the reserve chickpea water and bring it to a boil.

Reduce the heat to medium, cover, and simmer until the curry thickens and is stew-like consistency.

Note: Slightly mash the chickpeas with the back of the ladle. This helps thickens the curry.

Sprinkle dried fenugreek leaves on top of the curry, do not mix. Now prepare the tempering. Heat ghee in a small tadka pan. Remove the pan from the heat, and add slit green chili and Kashmiri red chili powder. Immediately pour this tadka over chickpeas. Add crushed dried pomegranate seeds(optional). Mix well and simmer for a few minutes.

Switch off the heat. Dish out methi chole masala on a serving dish. Garnish with some freshly chopped cilantro, sliced onions, and some lemon wedges.

Enjoy methi chole masala with some naan, puri, or paratha along with some mango pickle, onion salad, and a tall glass of lassi.

Pic Shown: Methi Chole [Fenugreek Chole Masala]

 

methi chole

 

TIPS FOR DELICIOUS METHI CHOLE MASALA

Soak the dried chickpeas for a minimum of 6 hours or overnight for the best results.

Pressure-cook chickpeas until soft but not mushy.

Sometimes, methi leaves are bitter in taste and they can ruin the taste of any dish. To remove the bitterness from the leaves, sprinkle some salt over the leaves and leave it for 10 minutes. After 10 minutes, wash and rinse the leaves and use them in the dish. This will help remove the bitterness from the methi leaves.

Use a cast iron pan or a kadai to prepare methi chole. 

Cook the masala well until it starts to release oil. Since the chickpea gets all its flavor from this masala, make sure it is well seasoned.

Garam masala or chana masala, both work great in this recipe. Do not skip it.

Use tomato puree and chopped tomato for flavor and some texture.

Garlic and methi, make a great combo. Feel free to add as much or as little garlic to your liking.

This recipe comes together in under 20 minutes if you have cooked chickpeas. I usually make a batch of chickpeas and use it in the dish. It is one of the things that I do when I meal plan.

Pic Shown: Methi Chole [Fenugreek Chole Masala]

 

methi chole

 

FAQ’s

CAN I USE KASURI METHI

Fresh methi has its own flavor. However, you can use Kasuri methi [dried methi] instead of fresh methi. For a cup of fresh methi, use about 3 tablespoons of dried methi.

WHAT IS GARAM MASALA

Garam masala is a unique blend of spices, dry roasted, and grind to a coarse powder. Freshly ground garam masala adds a whole lot of flavors as compared to the packed, store-bought ones.

I prefer homemade garam masala, it is very easy to make and with just a few ingredients, and honestly, in less than 10 minutes, you can make this fresh, aromatic garam masala at home.

You can make garam masala in small quantities and store it in an air-tight container. It will stay fresh for a long.

HOW LONG TO COOK CHICKPEAS

Cooking beans is always very tricky, many times if the beans are aged or old they take longer to cook even if it’s been soaked overnight.

If the beans are not cooked in the recommended cooking time, allow extra 5-10 minutes of pressure cooking time.

WHY SOAK CHICKPEAS

Soaking chickpeas is not required but I prefer to soak the chickpeas before cooking for good reasons. It helps break down some of the complex sugars that can make beans hard for some people to digest.

Soaking the beans reduces the cooking times and also cleans them more thoroughly (since beans cannot be washed before being sold or they can turn moldy).

CAN I USE CANNED CHICKPEAS

Yes, canned chickpeas work just fine.

CAN I DOUBLE THIS RECIPE

Yes, you can double this recipe. Simply double all the ingredients.

CAN I FREEZE METHI CHOLE 

Yes, You can freeze Methi Chole Masala for up to a month. Allow it to cool completely, and store it in air-tight freezer-safe containers or Ziploc bags. Defrost it in the refrigerator overnight, reheat and serve.

CAN I SKIP TEA

Tea gives a nice dark color to chana masala. However, you can skip it and the methi chole masala will still taste great.

HOW TO SERVE METHI CHOLE MASALA

Methi chole masala goes well with naan, paratha, Indian fried bread puri, bhatura, or even with steamed white rice. 

Some of the sides I like to serve with methi chole are Gobi Aloo [Indian Cauliflower Potato Stir Fry], Aloo Suva [Indian Fried Dill Potatoes], Paneer Butter Masala or Paneer In Veggie Sauce

Pic Shown: Methi Chole [Fenugreek Chana Masala]

 

methi chole

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methi chole

Methi Chole [Fenugreek Chana Masala]

Jyoti Behrani
Methi Chole – Try this twist on the popular Chole (chana) Masala recipe! Perfect for packing into lunch boxes or enjoying at home.
No ratings yet
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Dish/Entrees, Side Dish
Cuisine Indian, North Indian, Punjabi
Servings 4
Calories 357 kcal

Ingredients
 
 

FOR PRESSURE COOKING CHOLE

FOR METHI CHOLE MASALA

  • cooked chickpeas
  • 1 cup fresh methi leaves , firmly packed, chopped
  • 2 medium red onion , chopped
  • 1 tablespoon fresh ginger-garlic paste
  • 1/3 cup fresh tomato puree (about 2 medium tomatoes)
  • 1 medium tomato , chopped
  • 1-2 green chili , chopped; adjust to taste
  • 2 tablespoon oil
  • salt to taste

DRY SPICES

WHOLE SPICES

FOR THE FINAL TEMPERING

FOR THE GARNISH

  • a handful of fresh cilantro , chopped
  • sliced onion
  • lemon wedges
  • few ginger julienne

Instructions
 

PREP FOR METHI CHOLE

  • Pick any stones or debris from the chickpeas. Rinse the chickpeas couple of times. Soak the chickpeas in 3 cups of water overnight.
  • Drain, and rinse the soaked chickpeas. Chop all the veggies – methi, onion, tomato, and green chili.

PRESSURE COOK CHICKPEAS

  • Directions For Stovetop Pressure Cooker Chickpeas - To the pressure cooker, add the drained and rinsed, chickpeas, tea bag, black whole cardamom, cinnamon stick, bay leaf, salt to taste, and water.
  • Close the pressure cooker with weights on and pressure cook on high. After the first whistle, reduce the heat to medium-low and cook for 15-20 minutes.
  • Allow the pressure to release naturally, around 10 minutes.
  • Open the pressure cooker, and remove the tea bag.
  • Directions For Instant Pot Chickpeas - In the inner pot, add the drained and rinsed, chickpeas, tea bag, black whole cardamom, cinnamon stick, bay leaf, salt to taste, and water. Close the lid.
  • Turn ON PRESSURE COOK (high) for 20 minutes with a vent on the sealing position.
  • When the instant pot beeps, let the pressure release naturally, around 10 minutes.
  • Open Instant Pot, and remove the tea bag.

COOK METHI CHOLE

  • Heat oil in a cast iron skillet or Kadai. When the oil is hot, add cumin seeds, and allow it to crackle.
  • Add ginger-garlic paste and saute for 30 seconds. Next, add onions, and saute until translucent.
  • Add dry spices – coriander powder, red chili powder, Kashmiri red chili, turmeric powder, garam masala (or chana masala), and amchur powder and saute for 30 seconds.
  • Now, add tomato puree and cook for a few minutes, until the oil separates.
  • Add chopped methi leaves, and chopped tomato, and saute for a few minutes.
  • Add chickpeas, and some of the reserve chickpea water and bring it to a boil.
  • Reduce the heat to medium, cover, and simmer until the curry thickens and is stew-like consistency.
    Note: Slightly mash the chickpeas with the back of the ladle. This helps thickens the curry.
  • Sprinkle dried fenugreek leaves on top of the curry, do not mix. Now prepare the tempering. Heat ghee in a small tadka pan. Remove the pan from the heat, and add slit green chili and Kashmiri red chili powder. Immediately pour this tadka over chickpeas. Add crushed dried pomegranate seeds(optional). Mix well and simmer for a few minutes.
  • Switch off the heat. Dish out methi chole on a serving dish. Garnish with some freshly chopped cilantro, sliced onions, and some lemon wedges.
  • Enjoy methi chole with some puri, paratha, or naan along with some mango pickle, onion salad, and a tall glass of lassi.

Notes

Please refer to the post for the following:
  1. Tips For Delicious Methi Chole [Fenugreek Chana Masala]
  2. FAQs

Nutrition

Nutrition Facts
Methi Chole [Fenugreek Chana Masala]
Amount per Serving
Calories
357
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
6
g
Cholesterol
 
10
mg
3
%
Sodium
 
147
mg
6
%
Potassium
 
651
mg
19
%
Carbohydrates
 
44
g
15
%
Fiber
 
13
g
54
%
Sugar
 
9
g
10
%
Protein
 
13
g
26
%
Vitamin A
 
422
IU
8
%
Vitamin C
 
14
mg
17
%
Calcium
 
317
mg
32
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

chana masala, chana masala instant pot, chole, chole recipe, fenugreek recipes, methi chole, methi chole curry, methi chole recipe, methi choley, methi leaves

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