Ingredients:-
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Boiled corn kernels – 1 cup
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Boiled chickpeas – 1 cup
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Chilli ginger garlic paste – 2 tbsp
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Turmeric powder – 1 tsp
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Salt – to taste
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Chilli powder – 2 tsp
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Garam masala – 1 tsp
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Punjabi chhole masala – 2 tsp
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Vegetable oil/oil/butter – 2 tbsp
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Lemon juice – 1 tbsp
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Fresh cream – 2 tbsp
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Creamy curd – 1/2 cup
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Mustard seeds and cumin seeds – 1 tsp
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Finely chopped coriander – 1 tbsp
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Cut cottage cheese – 1 cup
For garnishing:-
Grated cottage cheese.
Method:-
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Heat some oil in a pan and add mustard seeds, cumin seeds and chilli ginger garlic paste and wait till the seeds crackle.
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Add turmeric powder, chilli powder, garam masala, Punjabi chhole masala and mix well.
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Add creamy curd and mix well. Ensure that the curd doesn’t churn and lose its consistency.
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Add boiled chickpeas and corn kernels, mix carefully but we’ll so as to not smash them.
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At a low flame, add fresh cream and miXbox well.
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Add cut cottage cheese, lemon juice and mix well.
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Garnish with chopped coriander and grated cottage cheese and serve.
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