Charishmas Special Methi Chole Recipes

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CHARISHMA'S METHI ALOO KI SABZI



Charishma's Methi Aloo Ki Sabzi image

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

4 cups fenugreek leaves, cleaned, washed and chopped finely (methi)
2 potatoes, washed, peeled, cubed and boiled
1 teaspoon salt
water, as is required to make gravy
1/2 tablespoon coriander powder
1/2 teaspoon red chili powder
1 tablespoon basil oil
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 inch cinnamon stick
3 cloves
3 cardamoms
1 teaspoon fennel seed (saunf)
2 bay leaves
5 onions, out of which three should be stir fried and two should be used for paste
1 inch piece ginger, chopped
hing, to taste
tomatoes, three numbers, chopped
4 garlic cloves, chopped

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



Charishma's Special Methi Chole image

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

500 g chickpeas, washed in cold water and drained
1/2 bunch fresh methi leaves, washed and finely chopped (fenugreek leaves)
2 medium onions, paste of
2 medium tomatoes, paste of
4 cloves garlic, paste of
1 tablespoon ginger paste
1 1/2 teaspoons coriander powder
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1/4 teaspoon garam masala powder
3/4 teaspoon salt
2 1/2 tablespoons oil
cilantro, to garnish (chopped)

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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