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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.
Soak kabuli chana overnight and pressure cook with 3 cups of water for 15 min on low flame after 1st whistle.
Step 2
20 Min
While the chana is cooking, heat oil in a kadai, add ginger garlic paste, chopped onions and cook till they turn golden brown, add chopped tomatoes, green chillies and cook till the mixture is soft and mushy.
Step 3
10 Min
Add MAGGI Shahi Masala and boiled kabuli chana. Mix well, add 1- 2 cups water as per desired consistency and simmer for 5 minutes. Adjust salt to taste.
Step 4
3 Min
Garnish with fresh coriander leaves and serve hot.
Step 1
of
4
Soak kabuli chana overnight and pressure cook with 3 cups of water for 15 min on low flame after 1st whistle.
Step 2
of
4
While the chana is cooking, heat oil in a kadai, add ginger garlic paste, chopped onions and cook till they turn golden brown, add chopped tomatoes, green chillies and cook till the mixture is soft and mushy.
Step 3
of
4
Add MAGGI Shahi Masala and boiled kabuli chana. Mix well, add 1- 2 cups water as per desired consistency and simmer for 5 minutes. Adjust salt to taste.
Step 4
of
4
Garnish with fresh coriander leaves and serve hot.
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Comment
10
H
Hemanth
Nice
A
AK Kundra
Yes perfect.
J
Jitesh Agarwal
Yes
N
Nafia Amna
Vry nyc
T
Taj Ahmed
Aap Ginger and garlic hi nahi daala is receipie me
S
Surjeet Kaur
Yummy
C
Chitra patil
Yummy
J
Jason
12345
V
Vasefa
Yes... delicious...and easy recipe..
P
Philo Sequeira
Thanks,family lived it, quick and easy to make tasty.
Comment 10