Chole methi malai Recipe

Recipe By Slurrp

Chole Methi Malai is a creamy and flavorful Indian curry made with chickpeas, fenugreek leaves, and a rich cashew and cream sauce. This dish combines the earthy flavors of fenugreek with the creaminess of cashews and cream, resulting in a delicious and satisfying curry. It is best served with rice or naan bread for a complete and hearty meal.

3.6
19 Rating -
Rate
Vegdiet
1hr 45minstotal
1hr Prep
45minsCook
1hr 45m.total
1hr Prep
45m.Cook
Chole methi malai
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ingredients serves

Ingredients for Chole methi malai Recipe

  • 1 cup Boiled Chickpeas
  • 1 cup Fenugreek Leaves, Chopped
  • 1 Onion, Finely Chopped
  • 2 Tomatoes, Finely Chopped
  • 2 tablespoon Oil
  • 1 teaspoon Cumin Seeds
  • 2.50 Ves
  • 1 inch Cinnamon Stick
  • 1 teaspoon Ginger Garlic Paste
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Garam Masala
  • 1/4 cup Cashews
  • 1/4 cup Water
  • 1/4 cup Fresh Cream
  • As required Salt To Taste
  • as needed Chopped Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp