Try Chef Ranveer Brar’s Methi Chole Masala Recipe For Lunch
Image Credit: Methi Chole masala

On most working days, one rarely has time to spare and cook delicious food. It is on holidays and weekends that one can think of indulging in their favourite treats. Those dishes that require elaborate cooking are reserved for such days. Be it rajma or chole, you can start the preparation in the morning itself so that they are ready by lunch.  

Chole (or chickpeas) is a commonly eaten item in the form of a curry. Also known as Chole Masala, the chickpeas are covered in a spice mix and garnished with coriander leaves. What’s more? This curry is a perfect accompaniment for sides like rice, roti, and kulcha. However, since winter is here and the season of green, leafy vegetables too, celebrity chef Ranveer Brar decided to give the regular Chole Masala a seasonal spin with the addition of methi.  

Methi leaves, mixed with the luscious chole masala, taste heavenly. Chef Ranveer shares a hearty and detailed recipe of the same on his Instagram handle. Here’s how you can make it at home.  


For making chole: 

    500 gms overnight soaked chickpeas 

    Water, as required 

    Salt, to taste 

    1-inch cinnamon stick 

    1 bay leaf 

    3 dry red chillies 

    1 ½ tsp tea leaves 

For ginger-garlic paste: 

    1-inch peeled and sliced ginger 

    4-5 garlic cloves 

    1 green chilli

    Salt, to taste

For Methi Chole Masala: 

    2 tbsp oil 

    ½ tsp cumin seeds 

    Ginger-garlic paste 

    2 medium-sized chopped onions 

    1 tsp Kashmiri red chilli powder 

    2 tsp coriander powder 

    1 ¼ cup fresh tomato puree 

    3-4 tbsp chole masala 

    1 ¼ cup fresh fenugreek leaves 

    1 medium roughly chopped tomato 

    Salt, to taste 

    ⅓ cup cooked chole water 

    1 tsp dry fenugreek leaves 

    Pressure-cooked chole 

    1 ½ tbsp ghee 

    Cooked chole water 

    2 slit green chillies 

    1 tbsp chopped coriander leaves  

    ½ inch peeled & julienned ginger 


For chole: 

    In a pressure cooker, add chickpeas, water as required, salt to taste, cinnamon stick, bay leaf, dry red chili.  

    In a muslin cloth, add tea leaves and make a potli.  

    Add the potli to the chole, and cook it for 4-5 whistles. 

    Keep it aside.  

For Methi Chole Masala: 

    In cast iron or a kadai, add oil, once it's hot , add cumin seeds and let it splutter. 

    Add ginger garlic paste and sauté for a minute. 

    Add onion and sauté until translucent. 

    Add degi red chilli powder, coriander powder and cook. 

    Add tomato puree and cook well. 

    Add chole masala and cook for 2-3 minutes. 

    Add fenugreek leaves, tomato and sauté well. 

    Add chole water and cook until thick. Add chole and mix everything well. 

    Mash some chole and add ghee. Add water as required and give a good stir. 

    Add green chilli, coriander leaves, ginger and finish the gravy. 

    Transfer it to a serving dish, garnish it with ghee, ginger, coriander sprig, and chilli oil. 

    Accompany it with onion, tomato and lemon wedges. 

    Serve hot.