Paneer Chole



Paneer chole is a north Indian dish. Boiled chickpeas and cottage cheese are cooked with spices in tomato and onion based gravy. It is a medium spicy dish and can be served with rice, kulcha, roti or puri.

I do prepare regular chole, but this preparation is loved by everyone in the family.

Here goes the recipe.

 Measurement: 1 Cup = 180 ml
Serves: 4 to 5

Ingredients:

  1. Chickpeas (kabuli chana) - 3/4 cup
  2. Onion - 3 medium size (sliced), 1 small (finely chopped)
  3. Ripe tomatoes - 2 to 3 medium size
  4. Paneer cubes (raw or fried) - 100 gm 
  5. Fresh cream or malai - 1 1/2 tbsp
  6. Cashew nuts - 8 to 10
  7. Green chilly (chopped)- 1
  8. Garlic - 6 to 8 cloves
  9. Cloves - 2 to 4
  10. Cinnamon - 1/2 inch
  11. Star anise ( chakri phool) - 2 petals
  12. Bayleaf - 2 small
  13. Black cardamom - 2 to 3 seeds
  14. Green cardamom - 5 to 6 seeds
  15. Cumin seeds - a pinch
  16. Kashmiri mirchi powder - 1 tsp
  17. Regular chilly powder - as per your requirement
  18. Kasuri methi - 1/4 tsp
  19. Turmeric powder - a pinch
  20. Baking soda - a pinch
  21. Oil - 2 to 3 tbsp
  22. Vanaspati ghee - 1 tbsp
  23. Salt to taste
  24. Sugar to taste
  25. Coriander leaves - for garnishing

Procedure:
  • Soak chickpeas at least for 8 hrs. 
  • Pressure cook chickpeas with a pinch of soda and salt to taste till 4 to 5 whistles. Keep aside.
  • Heat 1 1/2 tbsp oil and 1 tbsp ghee in a kadai.
  • Add cloves, cinnamon, star anise, cardamom and 1 bayleaf.
  • Add onion, once spices give out aroma. Stir fry.
  • Add tomatoes, when onion turns translucent.
  • Sprinkle little salt.
  • Add cashew nuts and garlic, once tomatoes are done. Saute it for a minute.
  • Allow it to cool and grind.
  • Now, heat 1 tbsp oil in a pan.
  • Add bayleaf, cumin seeds, green chilly and chopped onion. Don't allow cumin seeds to crackle otherwise flavour will change.
  • Add kashmiri mirchi powder and ground paste, when onion turns golden brown.
  • Add turmeric powder and regular chilly powder. Cook till masala leaves oil. Stir fry occasionally.
  • Now add boiled chickpeas, paneer cubes, kasuri methi, salt, sugar and water as per your requirement. Stir well.
  • Simmer for 5 minutes.
  • Add fresh cream. Stir well.
  • Garnish with coriander leaves and serve with paratha, roti, puri or rice. 

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