Methi chole, the addition of methi or fenugreek leaves to good old chickpeas curry adds a fragrance and flavor that elevates it from a lay man’s food to a dish from a gourmet kitchen! Methi Chole stands true t what I believe in, “It is simple recipes that make grand feasts”.

Methi Chole

The weather is a great ice-breaker for any conversation. Would you agree with me? You are trying to socialize at a party and you are meeting this person for the first time, and poof! Suddenly, just like that, everyone else disappears and you find yourself alone with this new company, awkward. What do you do? “hmmm, Summers arrived a little later this year but it is on with all its force, isn’t it?” or “summer afternoons are the best!”.

Greens & Chickpeas

Heck, forget a stranger at a party; I even use weather as filler for conversation with my parents and in laws too! Don’t get me wrong, but there is always a dearth of topics to chat with them about. I can’t talk about how badass Walter white’s character in Breaking Bad is or why Game of thrones needs so much nudity to sell inspite of being a great story itself! Tech-talks? Fuh-get-about-it! I have long chats about how to use skype or whatsapp but it is mostly me translating technology to baby talk.

However, ever since I started food blogging, my conversations are never filled with long pauses anymore! Food like weather is another universal ice-breaker. Methi Chole helped me fill almost 30 minutes of talk time with 3 different people over the past week! 😀

Methi Chole

Thanks to the delicious methi chole, not only did my husband declare that he never wants to eat regular chole again, my chat-time with family was pleasing too 😀 Well, here is the recipe for:

Methi Chole


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 3



  • 1 1/2 cup Fenugreek leaves (methi); that is about 1 medium bunch
  • 2 cups cooked Chickpeas (kabuli chana)
  • 1/2 cup chopped Onions
  • 1 cup chopped tomatoes
  • 2-3 tbsp Oil
  • 1 tsp Cumin seeds (jeera)
  • 2 cloves of Garlic, finely chopped
  • 1 tbsp minced Ginger
  • 1 tbsp Red chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tbsp lemon juice
  • Salt to season


  1. Heat the oil in a pan, Add cumin seeds and let them crackle.
  2. Add the garlic and ginger and sauté for a minute.
  3. Add the onions and cook till they turn translucent. Add washed fenugreek leaves and cook for another minute.
  4. Add the diced tomatoes and a pinch of salt. Cover and cook (about 5 minutes) until the tomatoes and fenugreek leaves are thoroughly cooked.
  5. Add red chili powder, cumin powder and coriander powder and mix well.
  6. Add salt and cooked chickpeas and mix.
  7. Add a small quantity of water if required to adjust the consistency of curry. Cover and cook for another 5 minutes.
  8. Turn off heat, add lemon juice and serve with bread or rice.

My Take:

You can use spinach or kale in place of fenugreek leaves.

This curry tastes better after resting for about 2-3 hours.

Yummily Yours’


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  1. Super recipe, Prash. Loved your take on “What to say after you say hi”. Yes, talking about weather is indeed an icebreaker. I hope you are enjoying summer.

    • So far, yes, but it is going to get very hot the coming month, I dread summers! 😀 Thanks Sreelatha 🙂

  2. Love Chickpeas! That easy chickpeas curry looks terrific 🙂

  3. Methi and chickpeas, both my fav ingredients! I usually use methi leaves in brown lentils and toor dal. Never tried with chickpeas, and now I am thinking why?!

    Lovely pics girl! 🙂

  4. Cooking chickpeas in curry sounds wonderful! My boyfriend loves curry and chickpeas. Will definitely cook this for him 🙂

  5. These look so delicious! I’m going to try making a version of this. Thanks for sharing!

  6. Methi Chole looks so delicious and inviting! Yummy share! 🙂

  7. YUM’d and Stumbled! This looks delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN. 🙂

    Life With Lorelai

  8. First time in ur space Prasanti.
    This methi chole is definitely a gourmet dish .Methi leaves have all the lovely potential in transformation from paneer dish to now Chole. Thanks for sharing ! I shall keep in mind to add it to my chole sometime .

    • Thanks for visiting Sandhya 🙂 True! I use a lot of greens in my everyday cooking and methi just packs a punch of flavors. I pomise, you will love th addition 🙂

  9. yum! I’m a little obsessed with chickpeas at the moment, and this looks fantastic!

  10. Absolutely awesome recipe, years ago I had a debate with a friend of mine about what makes the best chick pea curry. He said fenugreek is a must and my opinion is that amchoor is a must. I have followed your recipe and added amchoor as well (I like the subtle sour taste it imparts) and my kids have said it’s the best chick pea curry yet. Best served in hot buttered pitta bread like my mum used to.

    • Interesting debates you have with your friends! 😀 I would love to participate in one of them 🙂 Thanks!

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