Methi chhole

Name: Methi chhole
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup Chhole(chickpeas); 1 bunch Methi (fenugreek leaves)plucked cleaned washed; 2 Onion chopped finely; 1 inch Ginger grated; 6-7 Garlic pods grated; 2 Tomatoes pureed; 1 tsp Cumin seeds/Jeera; 2 Dry red chilli; 1/2 tsp Turmeric powder; 1 tsp Red chilli powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1/2 tsp Garam masala powder; 1 tsp Amchoor (dry mango)powder; to taste Salt; 2 tbsp Oil

Shashwatee Swagatica @cook_9283061

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Shashwatee Swagatica @cook_9283061

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Ingredients

25min

3-4 servings

1 cupChhole(chickpeas)
1 bunchMethi (fenugreek leaves)plucked cleaned washed
2Onion chopped finely
1 inchGinger grated
6-7Garlic pods grated
2Tomatoes pureed
1 tspCumin seeds/Jeera
2Dry red chilli
1/2 tspTurmeric powder
1 tspRed chilli powder
1 tspCumin powder
1 tspCoriander powder
1/2 tspGaram masala powder
1 tspAmchoor (dry mango)powder
to tasteSalt
2 tbspOil

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Steps

25min

1

Soak chhole overnight. Pressure cook with salt and enough water till done.
Keep aside.
2

Pluck, clean and chop the methi leaves.
3

Heat oil in a kadhai/pan. Add cumin seeds and dry red chillies.
4

When splutter add the grated ginger and garlic.
Saute till raw aroma goes.
5

Add chopped onions and cook until onion becomes light pink.
Now add chopped methi leaves and mix well.
6

Saute 3-4mins and then add the tomato puree.
Add all the dry masalas except amchur powder.
7

Cook till the mixture becomes dry. Around 5-6mins.
Now add the boiled chickpeas along with the water in which it was boiled.
8

Mix and cook on low flame for 4-5mins.
Add amchur powder and salt.
9

Adjust water consistency according to your need.
You can mash a few chickpeas to get a good consistency of the gravy.
10

Simmer for few mins and switch off when required gravy consistency reached.
11

Serve with rice, roti or paratha.