Methi Chole recipe |how to make punjabi style methi chole

Chole bhature .....wah aiktach tondala pani sutla na....Todays recipe is methi chole

Chole get a new identity when cooked with fresh fenugreek leaves.(methi)
It is a good way of including greens in your diet

Chole is my all time favourite .if you too like here are few kabuli chana recipes for you.

chole pulav
chole salad
amritsari chole
pindi chana
kadhai chole
punjabi chole

Todays chole recipe doesnt need separate chole masala powder as we will be grinding spices along with tomatoes ,ginger garlic & chillies while making paste 




its an easy and quick chana recipe especially when you are short of chana masala and short of time too - you should surely try. 


Ingredients
1.5 cup  white chickpeas - kabuli chana
2 tea bags
1.5 cup methi leaves cleaned & washed thoroughly
2 green chillies, chopped vertically into 4 pieces 
2 tbsp oil 
salt as needed
1 tsp sugar
1/4 tsp amchur powder
1 onion paste
2 tbsp yoghurt
water

To grind into paste
6 dry chillies -( 3 guntur red chillies + 3 kashmiri red chillies )
5 tomatoes 
1 inch ginger ( half for the chana masala paste and half to be juliened) 
6-7 garlic cloves 
2 tbsp coriander seeds 
1 black cardamom
1 inch cinamom
5 black pepper
2 cloves - laung
1 bay leaf
garnish 
coriander leaves 
 ginger julienne


Method:
1.wash the chickpeas thoroughly in water and then soak them overnight or for 8-9 hours. boil the chickpeas with some salt & tea bag in a pressure cooker or a covered pan with enough water. in a pressure cooker it can take about 15-20 mins and in a pan about an hour or more. drain and keep aside.




 2.dry roast all ingredients under " to grind into paste" except tomatoes * and ginger garlic.cool spices



 3.in a mixer, add  cooled spices and grind it with tomatoes * and ginger garlic to a fine paste



 4. heat oil in a pan  ,fry onion paste till it browns ,add green chillies fry for a minute .Then add the ground paste in step 3 ,methi leaves,yoghurt and fry the masala paste for 7-8 minutes in oil till the raw smell of the  ginger and garlic disappears.



5. after 3-4 minutes add the boiled chana. .mix the chana with the rest of the masala. add little water,salt,sugar ,amchur powder to adjust the gravy consistency as per your liking




6. simmer chana masala  for 12-15  minutes on a low flame. keep on stirring in between.switch off gas 

7 garnish with chopped coriander leaves. 

8  serve the punjabi chana with  bhatura or onion kulcha or plain kulcha along with slices of onion, lemon wedges.