Thursday, October 9, 2014

Methi Chhole

Methi Chhole, Cabbage-Red pepper Koshimbeer, chapati with a wedge of lemon
I got very fresh Methi at our Indian stores, the other day. I promptly made chora-methi dhokla. But all the methi wasn't used. I had already soaked some garbanzo beans for chhole so I decided to add methi to it. Thus, Methi Chhole recipe was created.

Methi Chhole
Garbanzo Beans with Fenugreek Leaves
1 cup dry Garbanzo beans, soaked overnight
2-3 cloves
1 small piece of cinnamon
5 black peppercorns
1 tsp ginger-garlic paste

1 tbsp. coriander-cumin powder
1 tsp Chhole Masala
1 tsp Kashmiri chili powder or any mild chili powder for color such as Paprika
1 1/2 cup chopped fresh methi/fenugreek leaves
salt to taste

*Grind to paste
3 cloves garlic
1" ginger
1/4 cup cilantro
3 green chilies

1/2 tbsp. oil
1/2 tsp cumin seeds
1/2 tsp asafoedia
1/2 tsp turmeric powder
1 bay leaf
*Green Paste
1 cup grated onion
1 cup grated tomato

Lemon Wedges

1. Soak garbanzo beans/kabooli chane adding all the whole spices, overnight.
2. Pressure cook the beans along with spices and 1 tsp ginger-garlic paste.
3. Discard spices. Heat oil in a kadhai - preferably an iron one.
4. Add bay leaves and other spices.
5. Add green paste. Saute for 2-3 minutes.
6. Add grated onion. Saute for at least 5 -10 minutes.
7. Add grated tomatoes. Saute this mixture for at least 15 minutes, till the raw smell disappears and tomatoes appear to be cooked. Add garam masala, chili powder and coriander-cumin powder.
8. Add chopped fenugreek leaves. Saute till they are wilted.
9. Now add, cooked garbanzo beans along with cooking liquid. Add 1 cup water. Bring to boil.
10. Add salt. Switch gas to low. Let it simmer for 15 minutes.
11. Let the curry be on dryish side.
12. Serve with chapatti, bhatura or naan.
Note -
1. Do not use Kasoori Methi or dried fenugreek leaves for this recipe. It will not taste the same.
2. After cooking, methi wilts and reduces in quantity. If you want a very strong flavor of methi, use more.

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