Recipe Cook Time
Saute the garlic paste in the ghee for about 1 minute.
Add crushed spices and fry for another 30 seconds.
Add tomatoes, green chillies, one tsp of ginger and 1/4 cup of coriander leaves. Then add the pre-cooked chhole and fry for 5 minutes.
Add salt, lemon juice, garam masla and kasoori methi and stir.
Finally, serve garnished with remaining ginger and coriander.