Kasuri Methi Chole Recipe
Discover the delightful and aromatic world of Punjabi cuisine with this exquisite Kasuri Methi Chole recipe, a sumptuous dish featuring chickpeas and the unique flavor of dried fenugreek leaves. Perfect for a weeknight dinner, this dish not only offers high protein content but also bursts with flavors that will transport you to the heart of India.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 400 grams (soaked overnight and boiled) |
| Kasuri Methi (Dried Fenugreek Leaves) | 1/2 cup |
| Tomatoes | 2 (pureed) |
| Cashew nuts | 8 |
| Red Chilli powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Bay leaf (Tej Patta) | 1 |
| Sunflower Oil | 1 tablespoon |
| Green Chilli | 1 (finely chopped for garnish) |
| Salt | To taste |
| Cinnamon Stick (Dalchini) | 1 |
| Cloves (Laung) | 3 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) Seeds | 2 tablespoons |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 350 |
| Protein | 20g |
| Carbohydrates | 45g |
| Fat | 12g |
| Fiber | 8g |
Preparation Time
| Duration | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 20 minutes |
| Total | 35 minutes |
Servings
| Servings | 4 |
Cuisine
| Cuisine | Punjabi |
Course
| Course | Lunch |
Diet
| Diet | High Protein Vegetarian |
Instructions
To embark on this culinary adventure, begin by washing and soaking the Kabuli Chana overnight, allowing them to absorb the water for enhanced texture. The following day, pressure cook the soaked chickpeas for three whistles, ensuring they are tender yet firm. Set the cooked chickpeas aside.
Next, prepare a smooth puree from the tomatoes, which will serve as the base of your sauce. In a separate pan, dry roast the spices โ the cumin seeds, coriander seeds, cloves, and cinnamon stick โ over low heat until they become aromatic. Once roasted, transfer them to a mixer grinder and pulse them into a coarse powder, setting this fragrant spice mix aside for later use.
Heat sunflower oil in the same pan, adding the bay leaf followed by the tomato puree, turmeric powder, and red chilli powder. Sautรฉ this mixture for about 2 to 3 minutes, or until the oil separates from the puree, indicating the flavors have melded beautifully.
While the base simmers, create a smooth paste from the cashew nuts using a bit of water in your mixer grinder. This cashew paste will add creaminess to the dish, enhancing its richness. Incorporate the cashew paste, garam masala, and the previously prepared ground spice mix into the pan, stirring continuously until everything is well combined and cooked through.
At this point, introduce the Kasuri Methi and the boiled chickpeas to the pan, along with water to reach your desired gravy consistency. Season the dish with salt to taste and allow it to simmer for approximately 10 minutes, letting the flavors deepen and the gravy thicken to perfection.
Once your Kasuri Methi Chole has reached that ideal consistency, remove it from the heat and garnish with finely chopped green chillies for an added layer of flavor and freshness. Serve this fragrant dish hot, ideally accompanied by soft phulkas (Indian flatbreads) and refreshing palak raita (spinach yogurt dip) for a wholesome and delightful weeknight dinner experience.
Enjoy!
This Kasuri Methi Chole recipe is sure to become a favorite in your household, combining nutrition, taste, and the warmth of home-cooked Punjabi cuisine. Enjoy the journey of flavors as you prepare and savor this delightful dish!
