METHI CHOLE

This time when I bought methi leaves I decided I will not cook aloo methi again and will try something different. I found the recipe for methi chole in Surpiya Raman’s blog. I decided to make the same. I followed the recipe.

INGREDIENTS:

Chole (Chickpeas) 1 cup soaked overnight

Methi (Fenugreek) leaves 1 bunch cleaned

Hing a pinch

Oil 1 tblsp

Salt to taste

Garam masala 1 tsp

Coriander leaves to garnish

TO GRIND:

Ginger 2 tsp

Garlic 3 cloves

Onion 1 chopped

Tomato 1 big chopped

Coconut shredded ½ cup

Cinnamon 1 stick

Cloves 2

Cumin seeds 1 tsp

Coriander seeds 2 tsp

Green chilies 4

Turmeric powder 1 tsp

METHOD:

1) Pressure cook chickpeas (While cooking add small piece of cinnamon and bay leaf to get a nice aroma).

2) Heat 2 tsp of oil in a pan and add cumin seeds, Coriander, cinnamon and cloves, when it splutters add ginger, garlic and sauté for 2 min. Then add onion and fry till translucent.

3) Add tomato and cook until soft. Turn off the heat and let it cool.

4) Add coconut, green chilies and turmeric to the tomato mixture and grind to smooth paste adding little water.

5) Heat remaining oil in the pan, add hing the grounded mixture and ½ cup of water and cook for 7 to 8 mins on medium low heat stirring in between.

6) Then add the chopped methi leaves, salt to the mixture and continue to cook for another 3 mins.

7) Add chickpeas and garam masala mix well and cook for another 5 mins.

8) Serve this with roti or rice.