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, also known as Fenugreek Chana Masala, is one of those comforting Indian curries that feels both hearty and wholesome. Tender chickpeas are simmered in a spiced onion-tomato gravy and finished with fresh methi leaves, adding a slightly bitter, earthy flavor that balances beautifully with the warm spices.
This is the kind of everyday Indian food that's nourishing, naturally vegan, and packed with plant-based protein. Whether you serve it with hot rotis, fluffy rice, or even naan, puri, or paratha, methi chole is a satisfying meal that's easy enough for weeknights but special enough for guests.
You may also like: Dal Makhani (Madras Lentils), Chole (Chana Masala), Lobia Masala (Black Eyed Peas Curry), Kala Chana (Kala Chana Masala), Gobi Aloo Matar
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About the Recipe
This methi chole recipe combines cooked chickpeas with fresh fenugreek leaves, aromatic spices, and a slow-simmered masala for maximum flavor. Fenugreek not only enhances taste but also adds nutritional benefits, making this dish great for balanced meals and weight-conscious diets.
You can easily make this recipe on the stovetop, in a pressure cooker, or in an Instant Pot. It's naturally vegetarian and can be made vegan by using oil instead of ghee for tempering.
Why You'll Love This Methi Chole
- Made with simple pantry ingredients
- High in plant-based protein and fiber
- Naturally vegan and gluten-free
- Perfect for meal prep
- Pairs well with roti, paratha, naan, or rice
INGREDIENTS
Chickpeas
Dried chickpeas work best for this recipe. Soak them overnight and pressure cook with whole spices and a tea bag for a deep color. Pre-cooked or canned chickpeas can also be used; rinse and drain well before adding.
Methi (Fenugreek Leaves)
Fresh methi leaves add an earthy, slightly bitter flavor. About 1 cup, firmly packed is ideal. If unavailable, substitute with 2 tablespoons of kasuri methi (dried fenugreek leaves).
Onion
Two medium onions provide a balanced base for the masala. Either red or yellow onions work well.
Tomato
A combination of tomato puree and chopped tomatoes adds both flavor and texture. Canned tomato puree may be used in place of fresh.
Ginger & Garlic
Fresh ginger and garlic enhance aroma and depth. Adjust the quantity based on personal taste.
Green Chili
Thai green chilies add heat, while milder chilies such as serrano can be used for less spice. Quantity can be adjusted to preference.
Ground Spices
Common Indian spices such as coriander powder, turmeric, red chili powder, Kashmiri red chili powder, amchur (dry mango powder), and garam masala or chana masala are used.
Whole Spices
Cumin seeds, black cardamom, bay leaf, cinnamon stick, dried red chilies, and a pinch of asafetida add warmth and complexity.
Oil & Ghee
Mustard oil, vegetable, or peanut oil work well. Ghee adds richness but can be skipped to keep the dish vegan.
Method
Step 1: Start by cooking the soaked chickpeas until they are soft and fully cooked. A tea bag and whole spices like bay leaf, black cardamom, and cinnamon are added during cooking to give the chickpeas a deep color and subtle aroma. Once done, remove the tea bag and set the chickpeas aside, along with some of the cooking liquid.
Step 2: Heat oil in a heavy-bottomed pan and allow the cumin seeds to sizzle. Add ginger and garlic and sauté briefly until fragrant. Stir in the chopped onions and cook them slowly until soft and lightly golden, which forms the flavor base of the curry.
Step 3: Next, add the ground spices and cook them for a few seconds to release their aroma. Tomato puree and chopped tomatoes are then added and cooked down until the mixture thickens and the oil begins to separate. This step is important, as a well-cooked masala gives the curry its depth and richness.
Step 4: Fresh methi leaves are stirred into the masala and cooked just until wilted. This helps mellow their bitterness while preserving their earthy flavor. The cooked chickpeas are then added along with some of the reserved cooking liquid, creating a thick, stew-like consistency.
Step 5: Allow the curry to simmer for a few minutes so the flavors can come together. Lightly mash a few chickpeas to naturally thicken the gravy. Finish with a simple tadka of ghee and green chilies for extra flavor, then garnish with fresh cilantro before serving.
Tips for Making the Best Methi Chole
- Soak chickpeas overnight for a soft, creamy texture and even cooking. Well-soaked chole also digest better.
- Balance methi's bitterness by using ripe tomatoes and cooking the masala until oil separates.
- 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.
- Mash a few chickpeas while simmering to naturally thicken the gravy without cream or flour.
- 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.
- Use kasuri methi only at the end if substituting for fresh leaves, as dried methi has a stronger aroma.
- Adjust spice levels by reducing green chilies or red chili powder for a milder curry.
- For extra flavor, finish with a ghee or oil tadka just before serving.
Serving Suggestions
Methi Chole is a versatile Indian chickpea curry that pairs beautifully with:
- Soft roti or chapati
- Flaky paratha
- Naan or bhatura for a festive meal
- Steamed basmati rice or jeera rice
- Sliced onions, lemon wedges, and green chutney on the side
For a complete meal, serve methi chole with a simple cucumber salad, yogurt (or plant-based yogurt), and pickle.
Aloo Gobi, Aloo Suva, Paneer Butter Masala or Paneer In Veggie Sauce are great sides for chana masala with fenugreek leaves.
Storage & Make-Ahead Instructions
- Refrigerator: Store leftover methi chole in an airtight container for up to 3-4 days.
- Freezer: This curry freezes well. Cool completely and freeze for up to 2 months.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of water if needed. Microwave reheating also works well.
- Make-ahead tip: Methi chole tastes even better the next day as the flavors deepen, making it great for meal prep.
Frequently Asked Questions
Methi Chole [Fenugreek Chana Masala]
Ingredients
FOR PRESSURE COOKING CHOLE
- 1 cup dried chickpeas , soaked overnight
- 1 tea bag
- 1 whole black cardamom
- ½- inch cinnamon stick
- 1 dried bay leaf
- 2 ½ cups water
- salt to taste
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
- ⅓ 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
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder ; adjust to taste
- ¼ teaspoon Kashmiri red chili powder or paprika (for color)
- 2 teaspoon garam masala or chana masala
- 2 teaspoon coriander powder
- 1 teaspoon dried mango powder (amchur)
- 1 teaspoon dried whole pomegranate seeds , coarsely ground
- 2 teaspoon dried fenugreek leaves
- ⅛ teaspoon asafetida
WHOLE SPICES
- 1 teaspoon cumin seeds (jeera)
- 1-2 whole dried red chili
FOR THE FINAL TEMPERING
- 1 tablespoon ghee
- pinch Kashmiri red chili powder or paprika
- 2-3 green chili , slit
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.
Notes
- Tips For Delicious Methi Chole [Fenugreek Chana Masala]
- FAQs
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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