Paneer Chole Masala Recipe
Medium
•53 Min
Share recipe
Chole Masala are two words that will always make you smile if you love eating Punjabi food. Famous from the streets of Amritsar and across Punjab and Delhi, this chickpea curry is a versatile dish and can be had for breakfast, lunch or dinner. The best way to eat chole is with nice fluffy ‘bhature’ – a marriage that was definitely made in heaven! This dhaba-style dish also makes for a perfectly filling lunch when served with some hot steamed rice. For a Chole Masala Twist, top it with small pieces of paneer cubes right before serving.
Read more
Read Less
Ingredients
4
Servings
ingredient_quantity
recipe ingredient
Chickpeas (Kabuli Chana)
1.5
Cups
Water
5
Cups
Oil
2
Tablespoons
Onion
2
Ginger-Garlic Paste
1
Teaspoon
Tomato, Ripe, Local (Solanum Lycopersicum)
2
Coriander Seeds
1.5
Tablespoons
Cumin Seeds
1.5
Teaspoons
Red Chilli Powder
1.5
Teaspoons
Turmeric Powder
0.25
Teaspoon
Paneer
100
gms
Coriander Leaves (Chopped)
3
Tablespoons
Green Chillies (Slit)
2
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
19.1 g
Energy
222.74 kcal
Fats
11.55 g
Protein
9.32 g
Nutrition Table Footer
20 min
15 min
5 min
10 min
3 min
Recipe steps
53 min
Step 1
Soak Kabuli Chana in water overnight. Prepare ingredients as mentioned in the list.
Recipe steps
53 min
Step 2
Pressure cook the chana with 3 cups in a pressure cooker for 15 mins after the first whistle. Grind together coriander seeds, cumin seeds, red chilli powder and t
Recipe steps
53 min
Step 3
In a Karahi, heat oil and sauté chopped onions till they turn golden brown. Now add the paste made in step 2 along with tomatoes and sauté till the tomatoes softe
Recipe steps
53 min
Step 4
Add the remaining boiled chana, remaining 2 cups of water, MAGGI Masala ae Magic and salt. Mix well and simmer for 5 minutes.
Recipe steps
53 min
Step 5
Garnish with paneer cubes, coriander leaves and green chillies. Serve hot.