Prep 25 mins
Cook 25 mins
I came up with this tonight all of a sudden while looking at a "Methi Mutton" recipe in the "Thursday" magazine. Dad, mom and me "shared" this somehow. It was really well enjoyed by all of us. Next time, I'll double this recipe and be sure to hide a bowl full ALL for myself in the kitchen!
- 500 g chickpeas, washed in cold water and drained
- 1⁄2 bunch fresh methi leaves, washed and finely chopped (fenugreek leaves)
- 2 medium onions, paste of
- 2 medium tomatoes, paste of
- 4 cloves garlic, paste of
- 1 tablespoon ginger paste
- 1 1⁄2 teaspoons coriander powder
- 1⁄4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1⁄4 teaspoon garam masala powder
- 3⁄4 teaspoon salt
- 2 1⁄2 tablespoons oil
- cilantro, to garnish (chopped)
- Wash the chickpeas in cold water.
- Drain and set aside.
- Heat oil in a medium-sized non-stick skillet.
- Add onion paste, ginger paste and garlic paste.
- Fry till the raw smell of ginger and garlic is gone and the paste mixture begins to leave the sides of the pan.
- Sprinkle few drops of water if the paste becomes too sticky.
- Add the tomato paste and saute.
- Add the corriander powder, turmeric powder, red chilli powder and the garam masala powder.
- Add the chickpeas.
- Mix well, cover and cook for 10 minutes on medium flame.
- Add the chopped methi leaves and salt.
- Cook for 5-10 minutes on medium flame.
- Garnish with cilantro and serve immediately with hot rotis (Indian flatbreads) or white bread slices or rice.