Ingredients
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
Preparation:
Soak chickpeas for 6 hours and boil them in salted water.
Peel onion, garlic, ginger. Rough chop it.
Heat the pan on medium heat and add cumin seeds once they splutter, add turmeric, red chili and cumin coriander powder.
Add methi / fenugreek leaves and leave it covered until methi is cooked.
Crush it till you get a mildly coarse gravy.
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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