Methi Chole | Chickpeas and Fenugreek leaves curry

I just love methi so instead of adding Spinach in chole or any where , I like to add methi, just love that bitter taste. So while making chole , I had one bunch of methi was in the fridge so took it out, wash it in plenty of water because it had a lot of sand, chopped it and add it in curry. Its better to use fresh one, because kasuri methi don't give that nice taste, it just good for sprinkle I guess. Nothing fancy here, make chole as you make it but just add greens in it and you have one pot meal with greens and protein in one dish. As usual you are free to use your choice of greens in this dish.

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Ingredients :

2 cans of chickpeas
1 bunch of methi - washed and chopped
1 big onion chopped
1 tomato chopped
4 tbsp. tomato puree
 1tsp. Jeera / Cumin seeds
2 tbsp. chole masala
1 tbsp. ginger, garlic and chili paste
1 tbsp. red chili powder
1 tsp. anardana powder
1 tsp. Turmeric powder
salt to taste
3 tbsp. oil
1 bay leaf and dry red chili
Fresh lime / lemon juice as per taste

Method:

Wash and clean can chickpeas, you don't need those chemicals which they store it.
If you are not using can one, night before soak chana in plenty of water and next day boiled it with tea bag in it , keep that water to use it in gravy.
Heat a pan, Add oil in it. Add jeera in it, then add bay leaf and dry chili.
Add onions and cook till its little brown.
Then add tomatoes and cook till its mushy.
Add ginger, garlic paste and all powder masala.
cook for a minute and then add chole and add water , mix it nicely .
Add methi leaves and cook on low to medium flame till you get the nice thick sauce.
I usually cook on low flame for long when i am using can beans, so flavor goes inside and it taste good.
When its done, add lime juice and serve it hot with roti, naan, or puris along with fried green chilies and onion slices.

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