Chole Paneer Recipe
A spicy combination of chickpeas and cottage cheese.
| Servings | Prep Time |
| 4people | 480minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
for cooking chickpeas
- 200g chole/dried white chickpeas
- Water for soaking chole
- 3cups Waterfor pressure cooking chole
- 2 small bay leaves
- 2 cinnamon1” each
- 2 black cardamoms
- 1tsp Ginger paste
- 1tsp Salt
- 3-4 dried amla
for chole gravy
- 1medium onion
- 100g paneerchopped
- 2 large Tomatoes choppedchopped
- 2-3 slit Green chilies
- 1tsp coriander powder
- 1tsp Cumin powder
- 1tsp red chili powder
- 1 tsp amchur powder
- ½tsp kasuri methi
- ½tsp garam masala
- ½tsp Turmeric powder
- 1 cup Water
- Saltas required
Instructions
- Soak 1 cup dried white chickpeas in enough water overnight for for 7 to 8 hours. Drain and rinse the soaked chickpeas in water and keep aside.
- Take the chickpeas along with 1 teaspoon salt, cardamoms, cinnamon, 3 dried amla pieces, bay leaves and ginger paste in the pressure cooker. Add 3 cups water and stir.
- Cover tightly and pressure-cook the chickpeas for 10 to 12 whistles.
- The chickpeas should be cooked well.
- Discard the softened amla pieces or tea bag and keep the cooked chickpeas along with the stock aside.
- In another pan, heat 2 tablespoons oil and add ½ cup chopped onion.
- Stir and sauté on a low to medium flame, till the onions are translucent or light golden.
- Then add 1 tsp ginger-garlic paste. Stir and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
- Add ¾ cup chopped tomatoes.
- Stir and sauté the tomatoes till they soften.
- Add the spice powders – coriander powder, cumin powder, red chili powder, garam masala and turmeric powder. Stir and sauté for a minute.
- Add the cooked chole along with its spices. Stir well.
- Then add 2 or 3 slit green chilies. Stir.
- Add 1 cup of the stock and season with salt as required.
- On a medium flame, bring the gravy to a simmer.
- The gravy should thicken slightly. Mash a few chickpeas with the back of the spoon. This helps in thickening the gravy.
- Now add paneer cubes, kasuri methi and amchur powder.
- Stir and simmer the paneer for about 2 minutes on a low flame.
- Switch off the flame and add 1 or 2 tbsp chopped coriander leaves and some ginger julienne. You can also garnish with the coriander leaves and ginger julienne instead of adding them.
- Stir finally and serve.
Recipe Notes
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