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:
- Chickpeas (kabuli chana) – 3/4 cup
- Onion – 3 medium size (sliced), 1 small (finely chopped)
- Ripe tomatoes – 2 to 3 medium size
- Paneer cubes (raw or fried) – 100 gm
- Fresh cream or malai – 1 1/2 tbsp
- Cashew nuts – 8 to 10
- Green chilly (chopped)- 1
- Garlic – 6 to 8 cloves
- Cloves – 2 to 4
- Cinnamon – 1/2 inch
- Star anise ( chakri phool) – 2 petals
- Bayleaf – 2 small
- Black cardamom – 2 to 3 seeds
- Green cardamom – 5 to 6 seeds
- Cumin seeds – a pinch
- Kashmiri mirchi powder – 1 tsp
- Regular chilly powder – as per your requirement
- Kasuri methi – 1/4 tsp
- Turmeric powder – a pinch
- Baking soda – a pinch
- Oil – 2 to 3 tbsp
- Vanaspati ghee – 1 tbsp
- Salt to taste
- Sugar to taste
- 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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