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Before you jump to Low-Calorie Chole Paneer Masala recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Enormous Benefits To Improve Your Health.
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To sum up, I guess an apple a day actually can keep the doctor away and now you recognize why. In this article we just dealt with a few of the benefits of eating an apple a day. All of the benefits would take us too much time to include in this write-up, nevertheless the information is out there. I really hope that the next time you go to the food store you find yourself getting plenty of apples. It can really help your health for short term as well as for the long haul.
We hope you got insight from reading it, now let’s go back to low-calorie chole paneer masala recipe. You can have low-calorie chole paneer masala using 25 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to cook Low-Calorie Chole Paneer Masala:
- Prepare for cooking chole or chickpeas:
- You need 1 cup chole
- You need 2 small tej patta
- You need 2 cinnamon
- Prepare 2 black cardamom
- Provide 1 teaspoon ginger crushed
- Use 1 teaspoon salt
- Prepare 1 tbsp amchur powder
- Take 1 tea bag
- Take for chole paneer gravy:
- You need 2 onion, chopped
- Prepare 2 tomatoes, chopped
- Use 1 tbsp ginger garlic paste
- You need 150 grams paneer, cubes
- Take 3 slit green chillies
- Take 1 teaspoon coriander powder
- Use 1 teaspoon cumin powder
- Use 1/2 teaspoon red chilli powder
- Use 1 teaspoon kasuri methi
- Provide 1 teaspoon garam masala
- Get 1/2 teaspoon turmeric powder
- Use 1/2 tsp salt
- Take 2 tbsp oil
- Use 1-2 tablespoon chopped coriander leaves
- Take for garnish:
Steps to make Low-Calorie Chole Paneer Masala:
- Soak chickpeas in enough water overnight.
- Take the chole along with salt, black cardamoms, cinnamon, tea bag, amchur, tej patta and ginger in the pressure cooker, add 3 cups water and pressure cook the chickpeas for 10 to 12 whistles.
- Discard the tea bag and keep the cooked chickpeas along with the stock aside.
- Grind 1/4 cup of boiled chickpeas to a smooth paste and keep aside.
- Heat 1 tsp oil in a frying pan and fry the paneer cubes till it gets golden on the sides. Keep aside. - In a kadai, heat oil and add onion.
- Stir and saute till the onions are translucent or lightly golden.
- Add ginger-garlic paste and saute for a few seconds till the raw aroma of ginger-garlic goes away.
- Add tomatoes, saute the tomatoes, till they soften.
- Add the spice powders - coriander powder, cumin powder, red chilli powder, garam masala & turmeric powder.
- Stir and saute for a minute.
- Add the cooked chole, chole paste (this helps in thickening the gravy) along with it's spices. stir well.
- Add green chilies and saute. - Add 1 cup of the stock, season with salt, bring the gravy to a simmer.
- Now add paneer cubes and kasuri methi. - Stir and simmer the paneer for about 2 minutes on a low flame.
- Switch off the flame and garnish with chopped coriander leaves
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