Wednesday, 20 January 2010

Methi chole

Fenugreek leaves with chole tastes very good. You can try this recipe with paneer, aloo or anything else you would like.

Fenugreek leaves/ methi: 2 bunch
Onion: 1 medium
Tomato: 1 medium
Garlic: 3-4 cloves
Ginger: 1 inch
Turmeric powder: 1/2 table spoon
Red chili powder: 1 tea spoon
Cumin and coriander powder: 1 table spoon
Salt to taste:
Garam masala powder: 1/2 tea spoon
Chole masala: 1 tea spoon
Chick peas: 300gms (boiled)
Cumin seeds: 1 table spoon

Soak chickpeas for 6 hours and boil them in salted water.

Peel onion, garlic, ginger. Rough chop it.
Clean and wash fenugreek /methi and no need to chop it.
Wash and rough chop tomatoes.

Heat the pan on medium heat and add cumin seeds once they splutter, add turmeric, red chili and cumin coriander powder.
Add ginger, garlic and onions and let it cook for 1-2 minutes.
Add tomatoes and let it cook for another minute.
Add salt to taste, garam masala and mix well.

Add methi / fenugreek leaves and leave it covered until methi is cooked.
This should take about 5 minutes. Mix well and take it out in a mixing bowl.
Crush it till you get a mildly coarse gravy.
Add it to pan on medium heat and let it cook for a minute till all the spices get mix in the gravy. Add chickpeas without any water and add chole masala.
Cover the lid on and cook on low heat for 5-7 minutes and stir occasionally.

Take it off the heat and let it stand for 10 minutes. This will help chole to absorb flavour.

Enjoy methi chole with rotis, salad dal etc.

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