Name: Chole Methi Malai recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 10
Ingredients: Boiled Chick Peas (Ubale Kabuli Chana) - 250 Grams; Onion Paste (Pyaz Ka Paste) - 1 Cup; Tomato Paste (Tamator Ka Paste) - 1 Cup; Cream (Malai) - 50 Grams; Finely Chopped Fenugreek Leave (Barik Kati Methi) - 4 Bunches; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch Dry; Fenugreek Leave (Kasuri Methi) - 1 Table Spoon; Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Chole Masala - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Whole Spice Powder (Garam Masala Powder) - ½ Tea Spoon; Caraway Seeds (Shah Jeera) - ½ Tea Spoon; Green Cardamom (Hari Elaichi) - 3 to 4; Cloves (Laung) - 3 to 4; Cinnamon (Dal Chini Patta) - ½ inch 2 to 3; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon; Slit Green Chillies (Kati Hari Mirch) - 5 to 6; Oil - As Per Requirement; Salt According to Taste

ABOUT Chole Methi Malai RECIPE

Kabuli Chana or Chickpeas, being low in fat, high in dietary fiber and rich in vitamins and minerals. It can indeed be a healthy addition to your diet. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. By using such healthy ingredient in Jai Ki Rasoi Se made "Chole Methi Malai". This dish can be served with Puri, Phulka, Paratha or Naan

Ingredients Serving: 10

Boiled Chick Peas (Ubale Kabuli Chana) - 250 Grams
Onion Paste (Pyaz Ka Paste) - 1 Cup
Tomato Paste (Tamator Ka Paste) - 1 Cup
Cream (Malai) - 50 Grams
Finely Chopped Fenugreek Leave (Barik Kati Methi) - 4 Bunches
Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch Dry
Fenugreek Leave (Kasuri Methi) - 1 Table Spoon
Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Chole Masala - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Whole Spice Powder (Garam Masala Powder) - ½ Tea Spoon
Caraway Seeds (Shah Jeera) - ½ Tea Spoon
Green Cardamom (Hari Elaichi) - 3 to 4
Cloves (Laung) - 3 to 4
Cinnamon (Dal Chini Patta) - ½ inch 2 to 3
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon
Slit Green Chillies (Kati Hari Mirch) - 5 to 6
Oil - As Per Requirement
Salt According to Taste

Instructions

Heat oil in a pan or kadai, once the oil is hot add caraway seeds, green cardamom, clove and cinnamon. Cook till oil get its flavours
Add the onion paste and cook till it turns to light brown. Add finely chopped fenugreek leave and green coriander. Mix and cook till oil get separated from it
Now add ginger garlic paste along with all dry powdered masalas like red chilli, turmeric, coriander, cumin, whole spice powder and chole masala. Mix all the ingredients and cook till oil get separated from them
At this stage tomato paste and season it with salt according to taste. Mix and cook for another 3 to 4 minutes
Add boiled chick peas and mix it. Add ½ cup of water and mix it. Cover and cook on low to medium flame till oil get separated
Finally add slit green chillies, cream dry fenugreek leaves powder. Mix and cook for a minute
Now the dish is ready to be serve with any Indian bread or flavored rice

Similar Recipes