Fenugreek(methi) leaves were one of the greens that I hated growing up. Whenever aayi prepared something with them, which was very rare because they were not very easily available in our small village, I would run away or find a reason not to eat it.
Now I can say it has become one of my favorite greens. This is the same with most of the vegetables that I hated as a child. I love the aroma of cooked methi. The slight bitter taste of these greens don’t bother me anymore. I usually make methi dal or methi paratha or methi-potato paratha or this chole methi with these greens. I think the aromatic greens brightens up the otherwise humble chole which is another favorite of mine. I serve it with chapatis for a delicious weeknight dinner.
2 cups soaked chickpeas
1/2 cup onions
1 tea spn ginger garlic paste
1/2 cup tomatoes
2 cups chopped fenugreek(methi) leaves
1 tea spn garam masala
1/2 tea spn coriander powder
1/2 tea spn cumin powder
1 tea spn chilli powder
A pinch turmeric
Heat oil and add ginger garlic paste, onion and fry till translucent.
Then add tomatoes, salt and fry till they are mushy.
Add all the masalas – garam masala, coriander powder, cumin powder, chilli powder, turmeric. Mix well.
Now add fenugreek leaves, chickpeas, about 1/2 cup water.
Pressure cook till done (about 3 whistles).
Serve hot with chapatis.
Serves : 2-3
Preparation time : 25mins
PS: Increase the quantity of onions and tomatoes if you need more gravy.
- Canned chickpeas can be used in place of soaking them at home. Rinse them in clean water before using. I don’t prefer using any canned products, so I soak the chickpeas overnight. One whistle in cooker is usually enough if using canned ones.