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RECIPE
12 INGREDIENTS10 STEPS40MIN

Chole Masala

5.0
2 Ratings

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Preethi Dhinesh

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40 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Flavorful, not too spicy, and extremely satisfying. A healthy, plant-based meal.
40MIN
Total Time

Preethi Dhinesh

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Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Canned Chickpeas
2
Onions
to taste
2 Tbsp
Ginger Garlic Paste
1/2 Tbsp
Garam Masala
1/2 Tbsp
Chili Powder
1 tsp
Kasoori Methi Powder
1/2 Tbsp
2 Tbsp
Oil
to taste
Whole Garam Masala Spices

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Nutrition Per Serving

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CALORIES
200
FAT
9.4 g
PROTEIN
6.9 g
CARBS
24.9 g

Cooking Instructions

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Step 1
Soak Canned Chickpeas (400 gram) overnight.
Step 2
Puree the Tomato (2). Mince the Onion (2).
Step 3
Put the chickpeas in a pressure cooker and cook them until the cooker starts to whistle.
Step 4
Drain the chickpeas, but keep the water as well. Let cool.
Step 5
Heat Oil (2 tablespoon) in a wok. Add Whole Garam Masala Spices (to taste) and fry. Add Ginger Garlic Paste (2 tablespoon) and cook until the raw smell goes away.
Step 6
Add the onion and cook until translucent.
Step 7
Now add the tomato, Chili Powder (2 teaspoon), Garam Masala (2 teaspoon), Ground Turmeric (1/4 teaspoon), and Salt (to taste) and bring the contents to a boil .
Step 8
Add chickpeas and cook until the water evaporates and the gravy starts to thicken.
Step 9
Add Kasoori Methi Powder (1 teaspoon) and Lemon Juice (2 teaspoon) and stir. Cook on low flame until the oil separates from the curry.
Step 10
Serve hot with Bathure, poori, chapathi, or steamed rice.

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Nutrition Per Serving
Calories
200
% Daily Value*
Fat
9.4 g
12%
Saturated Fat
0.8 g
4%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
24.9 g
9%
Fiber
6.5 g
23%
Sugars
4.1 g
--
Protein
6.9 g
14%
Sodium
570.9 mg
25%
Vitamin D
--
--
Calcium
61.7 mg
5%
Iron
2.1 mg
12%
Potassium
354.4 mg
8%
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