Chole methi malai Recipe

Cooking Directions

• STEP 1.1. Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.2. Add chopped onions and cook until golden brown.
• STEP 3.3. Add ginger-garlic paste and saute for a minute.
• STEP 4.4. Add chopped tomatoes and cook until they turn soft.
• STEP 5.5. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• STEP 6.6. Add boiled chickpeas and fenugreek leaves. Cook for 5 minutes.
• STEP 7.7. In a blender, blend cashews with water to make a smooth paste.
• STEP 8.8. Add the cashew paste to the curry and mix well.
• STEP 9.9. Add fresh cream and cook for another 2-3 minutes.
• STEP 10.10. Garnish with chopped coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Soak the chickpeas overnight and boil them until tender before using in the recipe.
• If fresh fenugreek leaves are not available, you can use dried fenugreek leaves (kasuri methi) instead.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a vegan version, you can substitute the cream with coconut milk or cashew cream.

Storage and Serving

• Chole Methi Malai can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, jeera rice, or naan bread for a complete meal.