Indian
Main Course
Paneer Chole Masala Recipe
53Min
Medium
Recipe Variants
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.
1 Sachet
1.5 Cups
Chickpeas (Kabuli Chana)
5 Cups
Water
2 Tablespoons
Oil
2
Onion (Chopped)
1 Teaspoon
Ginger-Garlic Paste
2
Tomato (Chopped)
1.5 Tablespoons
Coriander Seeds
1.5 Teaspoons
Cumin Seeds
1.5 Teaspoons
Red Chilli Powder
0.25 Teaspoon
Turmeric Powder
100 gms
Paneer (Cut Into Cubes)
3 Tablespoons
Coriander Leaves (Chopped)
2
Green Chillies (Slit)
.
Nutrition Value
Energy
233.93 kcal
Carbohydrates
16.17 g
Protein
9.58 g
Fats
15.14 g
Information per serving
Instruction
53 Minutes
Step 1
20 Min
Soak Kabuli Chana in water overnight. Prepare ingredients as mentioned in the list.
Step 2
15 Min
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 turmeric powder with 1 tablespoon of cooked chana into a fine paste.

Step 3
5 Min
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 soften.

Step 4
10 Min
Add the remaining boiled chana, remaining 2 cups of water, MAGGI Masala ae Magic and salt. Mix well and simmer for 5 minutes.

Step 5
3 Min
Garnish with paneer cubes, coriander leaves and green chillies. Serve hot.
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