Methi Chole

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaf
  • 1 Chilli, green
  • 1 cup Chole / chick peas
  • 2 powder tbsp Coriander
  • 2 powder tsp Kashmiri red chilli
  • 2 powder tsp Mango, Dry
  • 1 Onion - 1 cup
  • 1 Tomato - 1 cup

• Condiments

  • 1 tsp Garlic paste
  • 1 tsp Ginger paste

• Baking & Spices

  • 2 Cardamom, green
  • 2 Cardamom, black
  • 3 Cloves
  • 1/2 powder tsp Garam masala
  • 1 Methi
  • 1 Salt
  • 1 powder tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Vegetable oil

Found on whiskaffair.com

Description

Ingredients

• Chole / Chick peas - 1 cup
• Vegetable oil - 4 tbsp
• Cloves - 3-4
• Green cardamom - 2-3
• Bay leaf - 2
• Black cardamom - 2
• Onion - 1 cup ( Grated )
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Tomato - 1 cup ( Grated )
• Green chilli - 2 ( Slit into half )
• Coriander powder - 2 tbsp
• Turmeric powder - 1 tsp
• Kashmiri red chilli powder - 2 tsp
• Garam masala powder - ½ tsp
• Dry mango powder - 2 tsp
• Salt to taste
• Methi Leaves - 2 cups ( Chopped )

Directions

• Wash the whole and soak in enough water for 5-6 hours.
• Drain the water and add the chole in a pressure cooker along with 3 cups of water and 2 tsp salt.
• Pressure cook until Chole are done.
• Remove the cooker from heat and let the pressure release.
• Meanwhile, heat oil in a pan.
• Once the oil is hot, add cloves, green cardamom, bay leaf and black cardamom and let them crackle for a few seconds.
• Add onion and fry for 5-6 minutes.
• Add ginger garlic paste and fry until the onions turns golden brown.
• Add tomato and green chilli and fry for a minute.
• Add coriander powder, turmeric powder, red chilli powder, dry mango powder and garam masala powder and fry for 2-3 minutes.
• Add little water if required.
• Add the chole along with the water and add more salt if required.
• Slightly mash the chole with the back of a ladle and cook for 10-12 minutes on low heat.
• Add methi and cook for another 3-4 minutes.
• Serve hot with Poori, Paratha or Naan.