Kasuri methi leaves recipe
A high protein Punjabi recipe with kabuli chana (white chickpeas) - soaked overnight and boiled, kasuri methi (dried fenugreek leaves), tomatoes - pureed. Ready in 35 min, serves 4.
Curated byHarpreet Singh🇮🇳
Instructions
10 steps- 1
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
kabuli chana (white chickpeas) - soaked overnight and boiled(400 grams)kasuri methi (dried fenugreek leaves)(1/2 cup) - 2
Make a smooth puree of the tomatoes and keep aside
tomatoes - pureed(2) - 3
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
- 4
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
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)bay leaf (tej patta)(1)green chilli - finely chopped for garnish(1) - 5
Now, make a smooth paste of the cashew using a mixer grinder with little water
cashew nuts(8) - 6
Add the cashew paste, garam masala and the ground spice mix to the pan and saute until everything comes together
cashew nuts(8)garam masala powder(1 teaspoon) - 7
Now, add the kasuri methi, boiled chickpeas and water to your desired consistency
kabuli chana (white chickpeas) - soaked overnight and boiled(400 grams)kasuri methi (dried fenugreek leaves)(1/2 cup) - 8
Season with salt and let the gravy simmer for 10 minutes till it become thick and switch off the flame
salt - to taste - 9
Garnish with chopped green chillies and serve hot
red chilli powder(1/2 teaspoon)green chilli - finely chopped for garnish(1) - 10
Serve the Kasuri Methi Chole Recipe, along with Phulkas and Palak Raita for the weeknight dinner
kasuri methi (dried fenugreek leaves)(1/2 cup)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kasuri methi leaves recipe
A high protein Punjabi recipe with kabuli chana (white chickpeas) - soaked overnight and boiled, kasuri methi (dried fenugreek leaves), tomatoes - pureed. Ready in 35 min, serves 4.
Curated byHarpreet Singh🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
10 steps- 1
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
kabuli chana (white chickpeas) - soaked overnight and boiled(400 grams)kasuri methi (dried fenugreek leaves)(1/2 cup) - 2
Make a smooth puree of the tomatoes and keep aside
tomatoes - pureed(2) - 3
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
- 4
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
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)bay leaf (tej patta)(1)green chilli - finely chopped for garnish(1) - 5
Now, make a smooth paste of the cashew using a mixer grinder with little water
cashew nuts(8) - 6
Add the cashew paste, garam masala and the ground spice mix to the pan and saute until everything comes together
cashew nuts(8)garam masala powder(1 teaspoon) - 7
Now, add the kasuri methi, boiled chickpeas and water to your desired consistency
kabuli chana (white chickpeas) - soaked overnight and boiled(400 grams)kasuri methi (dried fenugreek leaves)(1/2 cup) - 8
Season with salt and let the gravy simmer for 10 minutes till it become thick and switch off the flame
salt - to taste - 9
Garnish with chopped green chillies and serve hot
red chilli powder(1/2 teaspoon)green chilli - finely chopped for garnish(1) - 10
Serve the Kasuri Methi Chole Recipe, along with Phulkas and Palak Raita for the weeknight dinner
kasuri methi (dried fenugreek leaves)(1/2 cup)
Rate this recipe
