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Chole paneer
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Moderately healthy

Chole paneer

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Time to cook

30 minutes

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Difficulty

Medium

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Serves

2

A delectable combination of chickpeas (chole) and paneer (cottage cheese), cooked in a spiced tomato-based gravy, creating a satisfying vegetarian dish.

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

Vegetable 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

1

Rinse dried white chickpeas in fresh water and soak them overnight (7-8 hours).

2

Then, drain and rinse the soaked chickpeas.

3

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.

4

Add water, stir, and cover the cooker tightly.

5

Pressure cook chickpeas for 10-12 whistles (12-15 minutes on medium to medium-high heat).

6

Allow pressure to release naturally, then open the lid.

7

The chickpeas should be soft and well-cooked.

8

Discard amla pieces or tea bags.

9

Keep cooked chickpeas with the stock aside.

Cooking

1

Heat oil in a pan and add chopped onions.

2

Sauté on low to medium heat until they are translucent or light golden.

3

Add ginger-garlic paste and sauté until the raw aroma disappears.

4

Stir in chopped tomatoes and cook until they become soft and mushy.

5

Add spice powders - coriander, cumin, red chilli, garam masala, and turmeric.

6

Sauté for a minute. Add the cooked chickpeas with their spices and stir well.

7

Add slit green chillies and stir.

8

Pour in the stock or stock+water.

9

Season with salt, considering salt was added to the stock.

10

Simmer the gravy on medium heat until it thickens slightly.

11

Mash a few chickpeas with the back of a spoon to help thicken it.

12

Add paneer cubes, crushed kasuri methi, and amchur powder according to your taste.

13

Stir and turn off the heat to avoid making the paneer tough.

14

Finish by adding chopped coriander leaves and ginger julienne. Stir and serve.

Nutrition information

(per serving)

Carbs

Carbs

16.5

Proteins

Proteins

7.4

Fats

Fats

7.4

Fiber

Fiber

2.8

158

kcal

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