Kasuri Methi Chole Recipe is a delicious chickpeas cooked in kasuri methi (dried fenugreek leaves) curry. It has no onion-garlic or dairy products added into it, making it suitable for vegans. Chickpeas are a high in proteins and insulin making it a perfect food to be included in the diets of diabetics and high blood pressure. It also aids in bone health. The addition of kasuri methi adds a strong aroma and makes the dish even more delicious.
Serve the Kasuri Methi Chole Recipe, along with Phulkas and Palak Raita for the weeknight dinner.
If you like this recipe, you can also try other chole Recipes such as
Cuisine: Punjabi
Course: Lunch
Diet: High Protein Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok)
Cooks in 20 M
Total in 35 M
To begin making the Kasuri Methi Chole Recipe, wash and soak the chickpeas overnight and pressure cook for 3 whistles using a pressure cooker and keep aside.
Make a smooth puree of the tomatoes and keep aside.
Take a pan, dry roast the ingredients mentioned in the spice mix table on low flame till aromatic and grind it to a coarse mix using a mixer grinder and keep aside.
Add oil to the same pan, add the bayleaf, tomato puree, turmeric and red chilli powder and saute for 2 to 3 minutes until the oil separates out.
Now, make a smooth paste of the cashew using a mixer grinder with little water.
Add the cashew paste, garam masala and the ground spice mix to the pan and saute until everything comes together.
Now, add the kasuri methi, boiled chickpeas and water to your desired consistency.
Season with salt and let the gravy simmer for 10 minutes till it become thick and switch off the flame.
Garnish with chopped green chillies and serve hot.
Serve the Kasuri Methi Chole Recipe, along with Phulkas and Palak Raita for the weeknight dinner.