COOK TIME : 25 MIN
TOTAL TIME : 25 MIN
RECIPE TYPE: main
CUISINE: indian
SERVES: 4
INGREDIENTS
for pressure cooking the chickpeas:
- 1.5 cups dried chole/chana or dried white chickpeas
- 4 to 5 cups water for pressure cooking the chickpeas
- black salt as required.
for onion paste:
- 1 large onion
- 4-5 garlic/lahsun
- 1 inch ginger/adrak
for tomato paste
- 2 medium sized tomatoes:
- 1 green chili
- 1 red chili
wholespices or garam masala:
- 1 or 2 inch cinnamon/dal chini
- 2 big cardamom/badi elaichi
- 2 small cardamom/chotti elaichi
- 2-3 cloves/lavang
- 1 bay leaf/indian tej patta
other ingredients:
- 2 cups methi leaves or fenugreek leaves
- ½ tsp turmeric powder/haldi
- ½ or 1 tsp red chili powder/lal mirch powder
- ½ or 1 tsp garam masala powder
- 1 tsp coriander powder/dhania powder
- 1 tsp fennel powder/saunf
- 1 tsp dry mango powder/amchur or as required
- a pinch of asafoetida/hing
- 3 or 4 tbsp oil
- 2 tbsp curd/dahi/yogurt (dairy or vegan)
- 1 or 1.5 cups water
- few coriander leaves for garnishing (optional)
- salt as required
INSTRUCTIONS
- soak the chickpeas overnight in water.
- next day pressure cook the chickpeas with water and black salt, till they are completely cooked.
- make the onion paste with garlic and ginger.
- and also make the tomato paste with green chili and red chili.
- no need to add water when making these two pastes.
- heat 3-4 tbsp oil in a pan.
- add all the spices mentioned under the list whole spices. fry till the spices are fragrant.
- then add the onion paste and fry till it gets browned.
- this takes quite some time and you have to stir frequently, so that there is even browning and the paste does not get burnt.
- add tomato paste and add yogurt.
- add all turmeric, red chili, coriander, fennel, garam masala powder along with the asafoetida.
- also add the methi leaves and stir and saute till the oil starts to leave the sides of the mixture.
- add the cooked chickpeas/chole, water, salt and simmer till the gravy thickens slightly.
- mash a few chole with the back of the spoon to slightly thicken the gravy.
- lastly add mango powder (amchur) and stir. simmer for 1-2 minutes.
- garnish methi chole with coriander leaves and serve methi chole hot with roti, naan, puri, bhatura or rice.
