Methi Chole Recipe | Chickpeas with Fenugreek Leaves

Cooking the chickpeas

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)
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
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

Remove the fenugreek leaves (methi) from the stems.
2 Cups Methi (Fenugreek Leaves)
Rinse the fenugreek leaves in water thoroughly and leave for a few minutes to let any dirt settle down. Then drain the leaves.
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
Add finely chopped onions to the pan.
1 Medium Sized Onion
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
Then add tomato puree to the pan.
2 Medium Sized Tomatoes
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
Then add the washed and drained fenugreek leaves (methi) to the gravy.
Mix well and cook for 1-2 minutes till the methi has wilted.
Add the cooked chickpeas to the pan, along with some of their boiling water.
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.
Add finely chopped coriander leaves to the gravy.
1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
Methi chole is ready. Garnish with coriander leaves and slit green chillies and serve them hot with roti, puri or rice.