“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
❶ Wash and soak the chickpeas overnight in water.
❷ Drain and add soaked chickpeas and water to a pressure cooker.
❸ Pressure cook for 25-30 minutes, allowing natural pressure release.
❹ Mash a small portion of the cooked chickpeas to thicken the gravy.
❺ Heat ghee in a small fry pan, add finely chopped tomatoes and Magic Mixx. Cook until the ghee leaves the sides of the pan.
❻ Add the cooked mixture to the chole and stir well.
❼ Serve hot in an attractive bowl.
Optional: Garnish with more fresh coriander for added flavor.
Tip: Adjust consistency by adding hot water to your preference.
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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(Just add veggies/protein)
N/A
(Add nothing extra)
(Just add grains)