Mediterranean cuisine for every day

Methi Chole

No Comments » Jan 25th, 2011 | By | Category: Recipes, Stew

This is another dish that I tried on my quest for the ideal dish for the World Yogi day. it is called Methi Chole which means chickpeas with Methi leaves. The source of inspiration was Sailu´s Kitchen. An other great source of information concerning Indian cuisine is the blog of Nivedita which I can highly recommend. Thanks for your help Nivedia!

Preparation time: 15 minutes + soaking the chick peas over night

cooking time: 25 minutes

difficulty: easy


  • 7 oz dried chick peas
  • 2 carrots
  • 2 onions
  • 2/3 inch peeled ginger
  • 2 cloves of garlic
  • 2 tomatoes, canned
  • 1 pinch of cinnamon
  • 1/2 tbsp cumin powder
  • 1/4 tbsp Asafoetida powder
  • 1/4 ts Tumeric powder
  • 1/2 ts Garam Masala
  • 1/2 tbsp Tamarind paste
  • 1 tbsp Ghee
  • 1 hand full of Methi leaves (dried)
  • fresh coriander
  • some chili
  • some salt


soak the chick peas over night. Then drain and rinse them. Boil them until they are al dente.

Graate the peeled carrots and put them with the diced onions into a pan for frying with some Ghee.

Soak the Methi leves in hot water.

Dice the peeled ginger and garlic and put into a mortar. Add the spices and some salt and mash the ingredients until they have turned into a paste.Add the paste to the vegetables and fry for a couple of minutes.

Remove the tomatoes form the can. If you have tasty and fresh ones to use, take fresh ones. Cube them tomatoes and add them to the frying veggies.

Now add the boiled chick peas to the pot, stir well, add a lid and let it simmer for 15 minutes. Stir occasionally.

In the end add the drained Methi leves to the the chick peas. Season with Chili and salt to taste. Serve with freshly chopped coriander leaves.

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