About this methi chole recipe

Methi chole is a delightful North Indian dish combining the wholesome goodness of chickpeas and the unique, slightly bitter flavor of fenugreek leaves. This dish is prepared in an onion-tomato masala base, making it a hearty and flavorful meal perfect for any occasion.

Recipe highlights –

• Traditional Punjabi style chole
• Spicy & tangy flavors
• Unique flavor due to fenugreek leaves
• Option to make in one pot
• Healthy, rich in protein and fiber.

Methi chole is an excellent option for the winter season when fresh fenugreek leaves are in abundance. It’s also a novel way to enjoy chickpeas, diverging from the usual curries. This healthy chickpea fenugreek curry pairs wonderfully with roti, puri or rice, making it the perfect option for lunch or dinner.

Health benefits

Methi chole curry is a highly nutritious dish, combining the protein-rich benefits of chickpeas with the health-boosting properties of fenugreek leaves, resulting in a delicious and well-balanced meal.

Chickpeas are a powerhouse of nutrients, rich in protein and dietary fiber, which aid in digestion and help maintain a healthy weight. They are also an excellent source of vitamins and minerals, including folate, iron, phosphorus, and magnesium, which contribute to overall health and well-being.

Fenugreek leaves, or methi, are equally beneficial. They are known for their anti-inflammatory and antioxidant properties. Fenugreek helps in lowering blood sugar levels, improving digestive health, and providing a good amount of fiber. Methi also adds a unique flavor to the dish, making methi chole not just healthy but also really delicious.

Main ingredients for methi chole

You will need the following main ingredients for making methi chole –

• Chickpeas – The recipe is generally made with dried chickpeas. You need to soak them overnight or for at least 8 hours before cooking. You can also use canned chickpeas for a quicker option.
• Fenugreek Leaves – Fresh methi leaves give this dish it’s unique flavor. However, you can also use 2 tablespoons of dried fenugreek leaves (kasuri methi) if you can’t find fresh leaves.
• Onion – Finely chopped onions form the base of the masala.
• Tomatoes – Pureed or finely chopped tomatoes are added to the curry for tanginess.
• Whole spices – Various whole spices such as black cardamom, cinnamon, black peppercorns, cloves, cumin, and bay leaves are added to the gravy.
• Chole masala – A spice blend made of cumin, coriander, dried mango powder (amchur), pomegranate seeds, and other spices gives the gravy its characteristic flavor. You can make this spice blend at home or buy a premade mix from store. I use Everest Chole Masala if buying from store, but you can buy any brand you like.
• Amchur – Adds a tangy flavor, can be substituted with tamarind pulp or lemon juice.

How to make methi chole

There are two methods to make methi chole – cooking the chickpeas separately from the gravy and mixing them later, or cooking everything together in one pot.

1. Cooking chickpeas and gravy separately

This method ensures all components are cooked to perfection. It can be a bit faster because you can prepare the gravy while the chickpeas are cooking, but it requires more active time to make the gravy and creates more dishes to wash.

Steps:

• Cook chickpeas – First, cook the soaked chickpeas in a pressure cooker or instant pot until tender.
• Prepare gravy – While the chickpeas are cooking, prepare the gravy separately in a pan with onions, tomatoes, and fenugreek leaves (methi).
• Combine and simmer – Mix the cooked chickpeas with the prepared masala, and simmer for 10 minutes, allowing the flavors to meld together beautifully.

2. one-pot method

For a more convenient approach, you can cook the chickpeas and gravy together in an Instant Pot or pressure cooker. This method reduces both cleanup and active cooking time. Additionally, the one-pot method allows the spices to infuse deeply into the chickpeas, enhancing the overall flavor of the dish.

Steps:

• Prepare gravy – First, sauté the onions and tomatoes directly in the instant pot or pressure cooker.
• Add chickpeas and cook together – Add the soaked chickpeas along with water and cook them together with the gravy.

I prepare this dish using both methods, depending on my mood and the time I have available. In this recipe, I’ve cooked the chickpeas and gravy separately, but the ingredients and steps are the same for both methods.

Serving suggestions

Methi chole pairs excellently with a variety of Indian breads such as roti, puri, or naan. The robust flavors of the curry complement the soft and fluffy texture of these breads, making for a satisfying meal.

For a complete meal, serve it with a side of rice, preferably jeera rice or plain basmati rice, which balances the spices of the curry.

Additionally, a side of fresh salad or raita can enhance the meal. The coolness of the raita contrasts beautifully with the spicy and tangy flavors of methi chole.

You can also garnish the dish with freshly chopped coriander leaves and a squeeze of lemon juice for an added burst of freshness.

To make methi chole at home follow the detailed step by step recipe with photos posted below.

Related Recipes you might like!

Chana Masala Recipe | Punjabi Chole in Instant Pot or Pressure Cooker

Himachali Chana Madra Recipe | Chickpeas in Yogurt Gravy

Kala Chana Masala Recipe | Black Chickpea Curry

Methi Malai Paneer Recipe | Fenugreek & Paneer Curry

Suggested recipe collections

• Methi Recipes | 9 Indian Fenugreek Recipes
• Indian Curry Recipes | List of 40 Indian Vegetarian Gravies
• Indian Sabzi Recipes | 21 Dry Vegetables | Sookhi Sabji

Methi Chole Recipe | Chickpeas with Fenugreek Leaves

Methi chole is a unique & healthy curry made with chickpeas & fenugreek leaves. A quick & easy recipe for lunch & dinner with roti or rice.

5 from 1 vote

---

Cook ModePrevent your screen from going dark

---

Recipe Info

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings 4

Category Main Course

Cuisine Indian

Nutrition

Calories: 268kcal | Carbohydrates: 41g | Protein: 12g | Fat: 7g | Fiber: 12g

Equipment

Pressure Cooker

Instant Pot

Ingredients For Methi Chole Recipe | Chickpeas with Fenugreek Leaves

 

1x2x3x

For cooking the chickpeas

• ▢ 1 Cup White Chickpeas (Safed Chane)
• ▢ 3 Cups Water
• ▢ 1.5 Teaspoons Salt

For making the gravy

• ▢ 2 Cups Methi (Fenugreek Leaves)
• ▢ 1 Medium Sized Onion
• ▢ 2 Medium Sized Tomatoes
• ▢ 2-3 Green Chillies
• ▢ 2 Inch Piece of Ginger
• ▢ 1 Teaspoon Cumin Seeds (Jeera)
• ▢ 1 Black Cardamom (Badi Elaichi)
• ▢ 2 Laung (Cloves)
• ▢ 3-4 Black Peppercorn (Sabut Kali Mirch)
• ▢ 2 Inch Dalchini (Cinnamon Stick)
• ▢ 1 Bay Leaf (Tej Patta)
• ▢ 1/4 Teaspoon Heeng (Asafoetida)
• ▢ 1/2 Teaspoon Turmeric Powder (Haldi)
• ▢ 1 Teaspoon Red Chilli Powder
• ▢ 2 Teaspoons Chole Masala
• ▢ 1/2 Teaspoon Garam Masala
• ▢ 1/2 Teaspoon Amchur (Dry Mango Powder)
• ▢ 1 Teaspoon Salt or to taste
• ▢ 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
• ▢ 1 Tablespoon Cooking Oil

Step By Step Instructions for Methi Chole Recipe | Chickpeas with Fenugreek Leaves

 

Cooking the chickpeas

1. Wash the chickpeas 2-3 times in water. Then soak them for at least 8 hours or preferably overnight.

   If you are using canned chickpeas, you can skip to the "Preparing the gravy" section.
   1 Cup White Chickpeas (Safed Chane)
   
2. Add the soaked chickpeas to a pressure cooker or instant pot along with water along with salt.

   For pressure cooker, close the lid and cook on high flame for 4-5 whistles.

   For instant pot, close the lid, set the valve to 'sealing' position and pressure cook for 25 mins on high pressure.
   3 Cups Water, 1.5 Teaspoons Salt
   
3. For the pressure cooker, let the pressure release naturally.

   For instant pot, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
   

Preparing the gravy

1. Remove the fenugreek leaves (methi) from the stems.
   2 Cups Methi (Fenugreek Leaves)
   
2. Rinse the fenugreek leaves in water thoroughly and leave for a few minutes to let any dirt settle down. Then drain the leaves.
   
3. Heat oil in a pan, and add cumin seeds (jeera), black cardamom (badi elaichi), cloves (laung), black peppercorn (sabut kali mirch), cinnamon stick (dalchini), bay leaf (tej patta) and asafoetida (heeng).
   1 Teaspoon Cumin Seeds (Jeera), 1 Black Cardamom (Badi Elaichi), 2 Laung (Cloves), 3-4 Black Peppercorn (Sabut Kali Mirch), 2 Inch Dalchini (Cinnamon Stick), 1 Bay Leaf (Tej Patta), 1/4 Teaspoon Heeng (Asafoetida), 1 Tablespoon Cooking Oil
   
4. Add finely chopped onions to the pan.
   1 Medium Sized Onion
   
5. Also add minced ginger and green chillies. Saute on medium heat till the onions are golden brown.
   2-3 Green Chillies, 2 Inch Piece of Ginger
   
6. Then add tomato puree to the pan.
   2 Medium Sized Tomatoes
   
7. Also add turmeric powder, red chilli powder, chole masala, garam masala, amchur and salt. Saute till the tomatoes are cooked and start to leave oil on the sides.
   1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 2 Teaspoons Chole Masala, 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Salt
   
8. Then add the washed and drained fenugreek leaves (methi) to the gravy.
   
9. Mix well and cook for 1-2 minutes till the methi has wilted.
   
10. Add the cooked chickpeas to the pan, along with some of their boiling water.
    
11. Mix well and adjust the consistency of the gravy as needed. Close the lid and simmer for 10 minutes to let the chickpeas absorb the flavors of the gravy.
    
12. Add finely chopped coriander leaves to the gravy.
    1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
    
13. Methi chole is ready. Garnish with coriander leaves and slit green chillies and serve them hot with roti, puri or rice.
    

Before You Go...

Don't forget to Pin this post to save it for later. You can also Subscribe to our mailing list or follow us on Facebook, Pinterest, Instagram or Twitter to see more delicious food recipes.

We'd love to know your thoughts about this dish! Please leave a comment or share a picture on Facebook or Instagram with the hashtag #vegecravings.