Chana-Methi Curry is a vegan/vegetarian gravy curry made with chickpeas (garbanzo beans) and fenugreek leaves. This curry is full of protein, fiber and vitamins.
You can use canned beans or fresh garbanzo beans by soaking them the night before and boiling them. Or just boil the dry chana with lots of water and a pinch of baking soda in the pressure cooker for about 20 minutes.
Cooking Time: 20 minutes
- 1 can chana or chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups soaked overnight and boiled, or pressure-cooked without soaking
- 2 cups methi (fenugreek leaves), washed and chopped
- 1 cup onions, finely chopped
- 1 cup tomatoes, chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 1/2 tsp pav bhaji masala (available in Indian grocery stores and online) or 1 tsp garam masala and 1/2 tsp dhania-jeera (coriander-cumin) powder
- 4-5 tsp vegetable oil
- 3-4 green chillies, slit
- 1 tsp cumin seeds (jeera)
- 1 tsp mustard seeds
- Salt to taste
- Heat oil in a saucepan, and add the cumin seeds. As they start browning, add the green chillies and saute for a couple of seconds. Then add the onions along with some salt, and saute until lightly browned.
- Add the tomatoes and turmeric powder and saute for a couple of minutes.
- Add the methi leaves along with a little salt and cover and cook until cooked.
- Add the red chilli powder, pav bhaji masala, salt and cook until the raw flavor of the masala is gone.
- Add the 3/4 of the chana with 1-1 1/2 cups water and cover and cook on medium heat until the chana absorbs the masala. To thicken the gravy, mash some of the chana
- Grind the remaining chana into a coarse paste. You’ll use this to thicken the gravy. Or add 1 tsp rice or wheat flour and stir until gravy thickens.
- Heat 1 tsp oil in a small pan, Add the mustard seeds and when they pop, pour over the chana-methi curry and stir.
- Serve the chana-methi curry hot with hot rice or roti.