Charishmas Special Methi Chole Recipes
CHARISHMA'S METHI ALOO KI SABZI
I came up with this recipe this morning and we cooked it for lunch. It turned out fabulous. I am still, hours later, reminiscing the fantastic taste of this dish. Try it and you will like it too. Enjoy!
Provided by Charishma_Ramchanda
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare a paste of the ingredients listed under 'Masala paste' and keep aside.
- Heat oil in a pot.
- Once hot, toss in mustard and cumin seeds. Allow to crackle. Fold in bay leaves, cloves, cinnamon stick and green cardamoms. Stir fry for a few seconds.
- Add chopped onions and chopped ginger. Stir fry until browned and the raw smell is gone.
- Once they stop crackling, add the prepared masala paste and stir well.
- Cook till the oil separates from the masala.
- Add the chopped fenugreek leaves and boiled potatoes.
- Mix well, then fold in salt to taste.
- Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
- Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.
- We enjoyed this with roasted pappadams.
Nutrition Facts : Calories 155.5, Fat 0.8, SaturatedFat 0.1, Sodium 598.4, Carbohydrate 34.8, Fiber 4.9, Sugar 6.9, Protein 4.2
CHARISHMA'S SPECIAL METHI CHOLE
I came up with this tonight all of a sudden while looking at a "Methi Mutton" recipe in the "Thursday" magazine. Dad, mom and me "shared" this somehow. It was really well enjoyed by all of us. Next time, I'll double this recipe and be sure to hide a bowl full ALL for myself in the kitchen!
Provided by Charishma_Ramchanda
Categories Beans
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Wash the chickpeas in cold water.
- Drain and set aside.
- Heat oil in a medium-sized non-stick skillet.
- Add onion paste, ginger paste and garlic paste.
- Fry till the raw smell of ginger and garlic is gone and the paste mixture begins to leave the sides of the pan.
- Sprinkle few drops of water if the paste becomes too sticky.
- Add the tomato paste and saute.
- Add the corriander powder, turmeric powder, red chilli powder and the garam masala powder.
- Add the chickpeas.
- Mix well, cover and cook for 10 minutes on medium flame.
- Add the chopped methi leaves and salt.
- Cook for 5-10 minutes on medium flame.
- Garnish with cilantro and serve immediately with hot rotis (Indian flatbreads) or white bread slices or rice.
Nutrition Facts : Calories 533.8, Fat 20.5, SaturatedFat 2.6, Sodium 1644.6, Carbohydrate 76.1, Fiber 14.8, Sugar 8.2, Protein 15.2
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