Indian Main Course

Paneer Chole Masala Recipe

Name: Paneer Chole Masala Recipe
Prep time: PT20.00M
Cook time: PT30.00M
Total time: PT53.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 1/2 Cups Chickpeas (Kabuli Chana); 5 Cups Water; 2 Tablespoons Oil; 2 Units Onion (Chopped); 1 Teaspoon Ginger-Garlic Paste; 2 Units Tomato (Chopped); 1 1/2 Tablespoons Coriander Seeds; 1 1/2 Teaspoons Cumin Seeds; 1 1/2 Teaspoons Red Chilli Powder; 1/4 Teaspoon Turmeric Powder; 100 Grams Paneer (Cut Into Cubes); 3 Tablespoons Coriander Leaves (Chopped); 2 Units Green Chillies (Slit)

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.

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

1.5 Cups

Chickpeas (Kabuli Chana)

5 Cups

Water

2 Tablespoons

Oil

Onion (Chopped)

1 Teaspoon

Ginger-Garlic Paste

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)

Green Chillies (Slit)

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Nutrition Value

Energy

233.93 kcal

Carbohydrates

16.17 g

Protein

9.58 g

Fats

15.14 g

Information per serving

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.

Step 1 of 5

Soak Kabuli Chana in water overnight. Prepare ingredients as mentioned in the list.

Step 2 of 5

Step 3 of 5

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.