Methi Chole

By now you guys know my love for chole and how I try to make at least one chole dish every fortnight. It’s got protein, flavour and is super easy to cook. While the most common recipe I use is the simple home-style one, I am always looking for new recipes as well. This recipe boosts the chole with a touch of greens by adding methi to the curry. Methi adds a delightful freshness and slight bitterness to the curry that gives it a whole new dimension of taste!

It follows pretty much the same recipe as the regular chole and is incredibly easy to prep. The only thing to be careful of is the cleanliness of the methi. When you buy them from the stores, try to get the packed ones so that they are relatively cleaner and then wash them obsessively till you’re sure they are squeaky clean šŸ™‚

Once the methi has cooked down a little, add the chole, adjust spices and cook till it all comes together into one fragrant, flavourful curry. Easy Peasy!

I like the curry slightly thick and I let it cook down till it gets to that level. I also mash some of the chickpeas to add a little more body to the curry.

I made a big batch of this and ate it for three days straight (yes, I’m strange I know) because it was that good!

For those of you looking to find new ways to cook your standard favourites, this is a sure shot winner. Try it and tell me what you think!

Methi Chole

  • Servings: 4
  • Difficulty: Easy
  • Print


2 cups chickpeas (chole)

7-8 cups water

2 cups fenugreek (methi) leaves – finely chopped

1 large onion – blitzed

1 tbsp ginger garlic paste

2 tomatoes

1 dried red chilli

2 green chillies

1 inch cinnamon (dalchini)

1 bay leaf (tej patta)

2 green cardamom (choti elaichi)

1 black cardamon (badi elaichi)

2 cloves (laung)

1 tsp fennel (saunf) seeds

1/2 tsp cumin (jeera) seeds

1/2 tsp turmeric (haldi) powder

1 tsp red chilli powder

1 tsp coriander (dhania) powder

1 tsp garam masala

1.5 tsp dried mango (amchur) powder

1 pinch asafoetida (Hing)

2 tablespoon yoghurt

2 tbsp oil

Salt to taste


  1. Soak the chickpeas for 6-8 hours. Drain and add to a pressure cooker with 6 cups water and 1 tsp salt. Cook on medium flame for 7 whistles (25-30 mins). Release the pressure. Don’t throw away the water
  2. Blitz tomatoes, green chillies and red chilli into a paste
  3. In a large pan, heat oil on medium flame. Add the whole spices and let them splutter. Add the blitzed onion and a pinch of salt. Cook for 5-7 mins till the onions become soft and gets slightly browned.
  4. Add ginger garlic paste, turmeric and red chilli powder. Cook for 1 min till raw smell goes away
  5. Add tomato paste, yoghurt and a pinch of salt. Cook for 7-8 minutes till it becomes dark and starts to release oil from the sides
  6. Add coriander powder and garam masala and mix well. Cook for 1-2 mins
  7. Add the chopped fenugreek leaves and mix well. Stir for 3-4 mins till they wilt and oil starts to leave the sides
  8. Add the cooked chickpeas and water from the broth as per your preference of curry thickness. Mix well
  9. Adjust salt, add amchur , mash some of the chickpeas and cover to cook on simmer for 10-15 mins
  10. Serve hot with rice or rotis

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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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