Chole Kasoori Methi is an appealing, spicy dish made with Garbanzo beans cooked in wonderful creamy, silky and spicy gravy flavoured with the goodness and unique taste of Kasoori methi (dried fenugreek leaves). This dish has a rich and luscious gravy made with a medley of melon seeds and cashew nuts that enhances the taste of the dish and gives a nice texture and dense to the dish. Kasoori methi Chole tastes extremely well with a crispy puffy bhatura, naan, roti or poori.
Chole Kasoori Methi has got a wonderful variation from the normal chole masala or channa masala and is a delight to the taste buds. It is not a dry dish but is prepared delicately with flavourful ingredients like garam masala, a little sourness from amchoor and tanginess from vinegar and sweetness from the tomato puree. An excellent blend of ingredients topped off with a liberal amount of Kasoori methi making it exclusive and appetizing.
Chole masala with poori or chana masala are popular dishes from the Indian cuisine especially in the state of Punjab. It is fairly dry and spicy with a sour citrus taste. Chole masala is often served with a type of fried puffed bread and is popularly known as Chole bhatura. It is commonly sold by street vendors and available in restaurants too.
Goodness of Garbanzo beans
Garbanzo beans are extensively used in Indian cuisine. They are very delicious legumes and come in a variety of colour. These beans are popular in the Middle East and in many countries in Asia. The garbanzo beans are very versatile, buttery to taste and they lend and blend well with different spices to enhance the flavours of the dish. They give a nutty taste and are used in various dishes across the country. Garbanzo beans are the main ingredient in making of Hummus, Falafel and many Middle Eastern dishes.
Garbanzo beans or chickpeas are usually used to prepare a wide range of vegetarian foods in India, Pakistan, Bangladesh and the UK as they are a major source of protein in a vegetarian culture.
Apart from offering its goodness of savour and flavours to the dish, the garbanzo beans also come with a bountiful of nutritional benefits to keep us healthy and fit. These beans provide an excellent source of molybdenum and they are a good source of folic acid, fiber and manganese. They are a rich source of protein as well as minerals such as iron, copper, zinc and magnesium. Garbanzo beans are extremely low in fat, can help lower cholesterol and improve blood sugar levels.
Charm of Kasoori Methi
Kasoori Methi, the dried fenugreek leaves is a popular spice of Middle East, Asia and especially India. These dried leaves are mainly used for flavouring purpose. It has very sweet and pleasant odour which mingles delicately into the dish. This spice is widely used in vegetarian and non-vegetarian dishes. Basically the dried leaves of fenugreek are used as herb and added to various dishes giving a strong aroma that entices our taste buds.
Generally, the kasuri methi are roasted, crushed or powdered and used to flavouring many curries, subzis and gravies. Methi as such is a good appetizer, reduces colic etc. It is said that the methi if consumed at least once in a day, cleans up the intestines and directs the waste out of the body naturally.
Melon seeds are commonly known as Magaz in Hindia. They are wonderful creamish white shell with a soft oval kernel inside. They are the seeds of musk melon which are usually dried and used to flavour rich Indian gravies and desserts. Melon seeds are added to give a nutty flavour, roasted in ghee and added to traditional halwas and sweets. Melon seeds, in paste form are added to curries and gravies so that it gives a thick consistency, smoothness and texture.
These amazing tiny pearls rocks with some amazing essential nutrients. They are rich in protein, omega 3 fatty acids and help in normalizing blood-fat levels. Muskmelon Seeds is good source Of Potassium, Vitamin A, Vitamin C, Folate, Zinc, Manganese, Magnesium, Iron, Copper, Calcium, Vitamin B3, and Vitamin B2. Melon seed is an average antioxidant.
How to make Chole Kasoori Methi:
Amchur – ½ tsp
Cashew nuts – 8 nos
Chole – 250 gms
Cinnamon – 3 sticks
Cloves – 8nos
Coriander seeds – 3 tbsp
Cumin seeds – 2 tbsp
Garam masala – 1 tbsp
Ghee – 1 tsp
Hing – pinch
Kasoori methi – ¼ cup
Red chilli paste – 2 tbsp
Salt – to taste
Tomato puree – 1 cup
Turmeric pd – ¼ tsp
Vinegar – 2 tbsp
Melon seeds – 2 tbsp
Make a masala with coriander seeds, cinnamon sticks, cumin seeds, cloves. Add these ingredients to the blender and grind to a coarse paste.
Heat oil in a pan, add cumin seeds, hing, red chilli paste (red chillies soaked in water for about 15 min and then ground to paste), turmeric and cook for some time.
Take water melon seeds, cashew nuts (soaked in water and paste them) paste and cook for some time. Add little water, masala and cook for 3 minutes.
Add amchur powder, garam masala powder, salt, tomato puree, water and chole (soaked overnight and boiled) and kasoori methi. Mix well and cook over slow flame.
Add one tablespoon of ghee and serve hot with naan, roti or puri.