Fenugreek and chickpea curry is eaten with great gusto in party functions, make it at home too

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The month of March has started, but winter is still showing its presence. Anyway it is said that the approaching winter is very dangerous. Winter is going on and there is a huge influx of green leafy vegetables in the market. It is very beneficial from health point of view. Spinach, fenugreek, bathua, green coriander, all these are rich in many nutrients. Today we are going to tell you a wonderful recipe of fenugreek. Generally, fenugreek curry is made with potatoes or fenugreek parathas are eaten. But fenugreek is also prepared by mixing it with chickpeas. It has its own distinct taste and flavor. This is a very good option for both lunch or dinner. This energy giving vegetable is also very much liked in party functions. Its taste is such that it hits the tongue. To make Methi Chole, many types of spices are used along with onion and tomato. It does not take much time to prepare it.

Material

Fenugreek leaves – 2 cups

Chickpeas – 2 cups

Onion – 1

Tomato – 2

Garlic – 1/2 tablespoon

Ginger chopped – 1 tsp

Green chilli – 1-2

Chana dal – 2 tbsp

Dry red chilli – 1

Cloves – 2-3

Cardamom – 2-3

Bay leaves – 2

Cinnamon – 2 pieces

Turmeric – 1/4 tsp

Red chilli powder – 1/2 tsp

Coriander powder – 1 tsp

Fresh cream – 2 tbsp

Asafoetida – 1 pinch

Baking soda – 1 pinch

Mango powder – 1/2 tsp

Garam masala – 1/2 tsp

Sugar – 2 tsp

Oil – 3-4 tbsp

Salt – as per taste

Method

First wash and clean the fenugreek. Now pluck fenugreek leaves and chop them finely. After this, cut onion and tomato into fine pieces. Put chickpeas, gram dal, a pinch of baking soda and a little salt in a pressure cooker, add two and a half to three cups of water and cover it with a lid. Cook them till 4-5 whistles. After this, turn off the gas and let the pressure of the cooker release automatically. Now put onion in the mixer, grind it and prepare a paste. Similarly, grind tomatoes and make a paste.

Now add 3-4 tablespoons of oil in a pan and heat it on medium flame. Add bay leaves, cinnamon, cloves and cardamom and fry for 30 seconds on medium flame. After this, add onion paste to the spices and fry for 3 to 4 minutes. When the onion becomes golden, add tomato paste, red chili powder, coriander powder, turmeric, dry mango powder, garam masala and asafoetida and mix it. Let the puree cook on medium flame for 4-5 minutes and then add salt to it. After this, add fenugreek leaves to the gravy and mix them with the gravy with the help of a ladle.

After cooking for 2-3 minutes, add boiled chickpeas and mix. Now cover the pan and let the vegetable cook on medium flame for 5-7 minutes. While the vegetable is cooking, keep stirring it occasionally. After this, add fresh cream to the vegetable and mix well and cook for 1 more minute and then turn off the gas. Fenugreek and chickpea curry is ready. You can easily eat this vegetable with roti, paratha or naan. It is certain that after eating it once, you will definitely order it a second time.

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