Sukhe Methi Chole Recipe

Step 1: To begin making the Sukhe Methi Chole Recipe, wash and soak the kabuli chana, overnight

Step 2: Next morning, add the kabuli chana along with a cup of water and some salt into the pressure cooker, close the lid and pressure cook for about 7-8 whistles for about 30 minutes

Step 3: Reduce the flame, and simmer for another 10 minutes, before you switch off the flame

Step 4: Allow the pressure to release naturally

Step 5: Once the pressure has released, drain the excess water and set the boiled kabuli chana aside

Step 6: In a kadai, heat ghee on medium flame, to the hot ghee, add cumin seeds and bay leaf and allow them to sizzle

Step 7: Next add the ginger, garlic and green chilli and saute for about a minute

Step 8: To this add the onion and saute for a couple of minutes, or until the onions turn transparent

Step 9: Once the onions have softened and changed colour, add in the salt, and turmeric powder and tomatoes, sprinkle some water and cover with a lid

Step 10: Cover and cook until the tomatoes turn mushy

Step 11: This will take a good 2-3 minutes on medium-high flame

Step 12: Now open the lid and mix well to bring the onion tomato mixture together

Step 13: At this stage add the washed and chopped fenugreek leaves and allow it to wilt down

Step 14: After a couple of minutes, you will see the methi leaves are well combined into the onion-tomato mixture

Step 15: Finally add in the dry spice powders - red chilli powder, cumin powder, garam masala powder, coriander powder and boiled chole and give the Sukhe Methi Chole a good stir

Step 16: Stir fry the Sukhe Methi Chole for another 3 to 4 minutes and turn off the heat

Step 17: Check the salt and adjust to suit your taste

Step 18: Once done, transfer the Sukhe Methi Chole to a serving bowl and serve hot

Step 19: Serve Sukhe Methi Chole Recipe along with Achari Masala Puri Recipe, Pickled Onions, Aam Ka Achaar, with a side of Gehun Ka Halwa and Rose Lassi Recipe for a delicious Sunday brunch