Step 1

Soak the chickpeas overnight in water.

Step 2

Next day, pressure cook the chickpeas with water and black salt, till they are completely cooked.

Step 3

Make the onion paste with garlic and ginger.

Step 4

And also make the tomato paste with green chili and red chili.

Step 5

No need to add water while making these two pastes.

Step 6

Heat oil in a pan.

Step 7

Add all the spices mentioned under the list whole spices. Fry till the spices are fragrant.

Step 8

Then, add the onion paste and fry till it gets browned.

Step 9

This takes some time and you have to stir frequently, so that there is even browning and the paste does not get burnt.

Step 10

Add tomato paste and add yogurt.

Step 11

Add turmeric powder, red chili powder, coriander powder, fennel powder, garam masala powder and asafoetida.

Step 12

Also add the fenugreek leaves, stir and sauté till the oil starts to leave the sides of the mixture.

Step 13

Add the cooked chickpeas, water and salt.

Step 14

Mash a few chickpeas with the back of the spoon to slightly thicken the gravy.

Step 15

Simmer till the gravy thickens slightly.

Step 16

Lastly, add dried mango powder and stir. Simmer for 1 to 2 minutes.

Step 17

Garnish with coriander leaves and serve Methi Chole hot with poori, bhatura, roti, naan or rice.