Chole paneer
Time to cook
30 minutes
Difficulty
Medium
Serves
2
A delectable combination of chickpeas (chole) and paneer (cottage cheese), cooked in a spiced tomato-based gravy, creating a satisfying vegetarian dish.
Ingredients
White Chana
0.5 cup
Water
1 cup
Bay Leaf
1 leaf
Cinnamon
1 inch
Black Cardamom
1 cardamom
Ginger Paste
0.5 tsp
Salt
0.5 tsp
Amla
2 dried amla
Cold Pressed Olive Oil
1 tbsp
Onion Raw
0.5 medium
Tomatoes
1 tomato
Paneer
0.25 cup
Picador Chillies
2 chilli
Coriander Powder
1 pinch
Cumin Powder
1 pinch
Red Chilli Powder
0.5 tsp
Dry Mango Powder
1 tsp
Kasoori Methi
1 pinch
Garam Masala
0.25 tsp
Turmeric
1 pinch
Water
0.5 cup
Salt
2 pinch
Coriander Leaves
1 tbsp
Fresh Ginger
0.25 inch
Step-by-step instructions to cook
Prep
Rinse dried white chickpeas in fresh water and soak them overnight (7-8 hours).
Then, drain and rinse the soaked chickpeas.
Place chickpeas in a stovetop pressure cooker with salt, black cardamoms, cinnamon, dried amla pieces (or a black tea bag), tej patta, and ginger paste.
Add water, stir, and cover the cooker tightly.
Pressure cook chickpeas for 10-12 whistles (12-15 minutes on medium to medium-high heat).
Allow pressure to release naturally, then open the lid.
The chickpeas should be soft and well-cooked.
Discard amla pieces or tea bags.
Keep cooked chickpeas with the stock aside.
Cooking
Heat oil in a pan and add chopped onions.
Sauté on low to medium heat until they are translucent or light golden.
Add ginger-garlic paste and sauté until the raw aroma disappears.
Stir in chopped tomatoes and cook until they become soft and mushy.
Add spice powders - coriander, cumin, red chilli, garam masala, and turmeric.
Sauté for a minute. Add the cooked chickpeas with their spices and stir well.
Add slit green chillies and stir.
Pour in the stock or stock+water.
Season with salt, considering salt was added to the stock.
Simmer the gravy on medium heat until it thickens slightly.
Mash a few chickpeas with the back of a spoon to help thicken it.
Add paneer cubes, crushed kasuri methi, and amchur powder according to your taste.
Stir and turn off the heat to avoid making the paneer tough.
Finish by adding chopped coriander leaves and ginger julienne. Stir and serve.
Nutrition information
(per serving)
Carbs
16.5
Proteins
7.4
Fats
7.4
Fiber
2.8
158
kcal
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