chole paneer recipe, how to prepare chole paneer | chana paneer

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chole paneer recipe

punjabi chole paneer recipe - spicy and delicious punjabi curry of white chickpeas with cottage cheese.

4.8 from 5 votes
total time:
510minutes

chole paneer recipe with step by step photos – spicy and delicious punjabi curry made with cottage cheese and white chickpeas.

chole paneer, paneer chole recipe

punjabis love their rajma masala, dal makhani, bread pakora and parathas. there are many variations of making chana recipe and this is one more addition to an already big collection of chole recipes posted on the blog. few more delicious chole recipes you can try are:

this chole paneer recipe does not use any chole masala and nor do you need to grind any masala. just the regular indian spices are added to the gravy. the dish is made in less time in a pressure cooker. but you do have to remember to soak the dried chickpeas for 7 to 8 hours or overnight.

paneer chole masala goes well with rotis, parathas, pooris or naan or roomali roti. also serve some onion slices and lemon wedges as a side accompaniment.

if you are looking for more paneer recipes then do check:

chole paneer recipe

4.8 from 5 votes
Prep Time:8 hrs
Cook Time:30 mins
Total Time:8 hrs 30 mins
punjabi chole paneer recipe - spicy and delicious punjabi curry of white chickpeas with cottage cheese.
chole paneer recipe
Course:main course
Cuisine:north indian,punjabi
Servings:4

INGREDIENTS FOR chole paneer recipe

(1 CUP = 250 ML)

for cooking chole or chickpeas

  • 1 cup chole Or 200 grams chole (dried white chickpeas or safed chana)
  • enough water for soaking chole
  • 3 cups water for pressure cooking chole
  • 2 small tej patta (indian bay leaf)
  • 2 cinnamon of one inch each (dalchini)
  • 2 black cardamom (badi elachi)
  • 1 teaspoon ginger paste
  • 1 teaspoon salt
  • 3 to 4 dried amla Or 1 black tea bag (optional)

for chole paneer gravy

  • 1 medium onion, chopped Or ½ cup chopped onion
  • 2 medium to large tomatoes, chopped Or ¾ cup chopped tomatoes
  • 100 to 150 grams paneer (cottage cheese)
  • 2 to 3 slit green chillies (hari mirch)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon cumin powder (jeera powder)
  • 1 teaspoon red chilli powder (lal mirch powder)
  • 1 teaspoon amchur powder (dry mango powder)
  • ½ teaspoon kasuri methi (dry fenugreek leaves)
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric powder (haldi)
  • 1 cup water or add as required
  • salt as required

for garnish

  • 1 to 2 tablespoon chopped coriander leaves (dhania patta)
  • ½ inch, ginger julienne (adrak)

HOW TO MAKE chole paneer recipe

cooking chole

  • soak 1 cup dried white chickpeas (kabuli chana or safed chole) in enough water overnight for for 7 to 8 hours. drain and rinse the soaked chickpeas in water and keep aside.
  • take the chole along with 1 tsp salt, 2 black cardamoms, 2 inch cinnamon, 3 dried amla pieces (substitute one black tea bag in place of amla), 2 small tej patta and 1 tsp ginger paste in the pressure cooker. add 3 cups water. stir.
  • cover tightly and pressure cook the chickpeas for 10 to 12 whistles.
  • the chole or chickpeas should be cooked well. there should not be any bite in the chole. they should have a soft melt in the mouth texture. 
  • discard the softened amla pieces or tea bag and keep the cooked chickpeas along with the stock aside.

making chole paneer

  • in another pan or kadai, heat 2 tbsp oil and add 1/2 cup chopped onion.
  • stir and saute on a low to medium flame, till the onions are translucent or light golden.
  • then add 1 tsp ginger-garlic paste. stir and saute for a few seconds till the raw aroma of ginger-garlic goes away.
  • add 3/4 cup chopped tomatoes.
  • stir the tomatoes. saute the tomatoes, till they soften.
  • add the spice powders - 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder,1/2 tsp garam masala & 1/2 tsp turmeric powder.
  • stir and saute 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 or stock+water.
  • season with salt as required. do keep in mind, that 1 tsp of salt was added to the stock.
  • 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 (125 to 150 grams of paneer), 1/2 tsp kasuri methi & 1 tsp amchur powder. dry mango powder or amchur can be added according to one's taste.
  • 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 the paneer chole with rotis, pooris, parathas or naan. also serve some onion slices and lemon wedges as a side accompaniment.

RECIPE TIPS

substitutions:
1) dried amla - 1 tea bag
2) dry mango powder - 1 tsp dry pomegranate seeds powder or 1 tsp lime juice, you can also add as required and add lime juice towards the end.
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preparation to make chole paneer or chana paneer

1. soak 1 cup dried white chickpeas/kabuli chana or safed chole in enough water overnight or for 7 to 8 hours. 1 cup chickpeas is equal to 200 grams of chickpeas in weight. drain and rinse the soaked chickpeas in water and keep aside.

soaked chole, chana, chickpeas

2. the following spices-herbs will be added while cooking the chickpeas – in clockwise order: 1 tsp salt, 2 black cardamoms, 2 inch cinnamon, 3 dried amla (indian gooseberry) pieces (substitute 1 black tea bag in place of amla), 2 small tej patta and 1 tsp ginger paste. you can skip the amla and the tea bag completely, if you don’t have them.

spices for paneer chole recipe

3. take the spices-herbs and the chickpeas in the pressure cooker. add 3 cups water. stir.

cooking chole, cooking chana

4. cover tightly and pressure cook the chickpeas for 10 to 12 whistles.

cooking chole, cooking chana

5. the chickpeas should be cooked well. there should not be any bite in the chickpeas. they should have a soft melt in the mouth texture. discard the softened amla pieces or tea bag and keep the cooked chickpeas along with the stock aside. if the chickpeas are not cooked, then pressure cook them again for 3 to 4 whistles or more and adding some water if required.

cooked chole, cooked chana

making chole paneer

6. in another pan or kadai, heat 2 tbsp oil and add ½ cup chopped onions.

onions for paneer chole recipe

7. stir and saute on a low to medium flame, till the onions are translucent or light golden.

onions for paneer chole recipe

8. then add 1 tsp ginger-garlic paste. stir and saute for a few seconds till the raw aroma of ginger-garlic goes away.

ginger garlic for paneer chole recipe

9. add ¾ cup chopped tomatoes.

tomatoes for chole paneer recipe

10. stir the tomatoes.

tomatoes for chole paneer recipe

11. saute the tomatoes, till they soften.

tomatoes for chole paneer recipe

12. add the spice powders – 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder, ½ tsp garam masala & ½ tsp turmeric powder.

spices for chole paneer recipe

13. stir and saute for a minute.

sauting for chole paneer masala

14. add the cooked chickpeas along with its spices.

adding chole, adding chana

15. stir well.

stir chole paneer masala

16. then add 2 or 3 slit green chilies. stir.

green chilies for chole paneer recipe

17. add 1 cup of the stock or stock+water.

water for chole paneer recipe

18. season with salt as required. do keep in mind, that 1 tsp of salt was added to the stock.

salt for chole paneer recipe

19. on a medium flame, bring the gravy to a simmer.

simmer chole paneer gravy

20. the gravy should thicken slightly. mash a few chole or chickpeas with the back of the spoon. this helps in thickening the gravy.

simmer chole paneer gravy

21. here the gravy has thickened enough.

paneer chole gravy

22. now add paneer cubes (125 to 150 grams of paneer), ½ tsp kasuri methi & 1 tsp amchur powder. amchur or dry mango powder can be added according to one’s taste.

add paneer to chole gravy

23. stir and simmer the paneer for about 2 minutes on a low flame.

simmer chole paneer recipe

24. switch off the flame and add 1 or 2 tbsp chopped coriander leaves and some ginger julienne. you can also garnish chole paneer with the coriander leaves and ginger julienne instead of adding them.

simmer chole paneer recipe

25. stir finally and serve the paneer chole with rotis or parathas or pooris or tandoori roti or naan bread. also serve some onion slices and lemon wedges as a side accompaniment.

chole paneer recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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18 comments/reviews

  1. Tried this recipe for lunch today….turned out awesome n very yummy. My husband loves chole, so huge treat for him.

    Thank you so much Dassana!!! 🙂

  2. This was another signature dish from your beautiful basket of wonderful recipes. It came out extremely well both in terms of taste as well as texture. The substitution options you gave really came to the rescue when I suddenly realised that I did not have the dry mango powder. I see a lot of application of your education and common sense in your cooking style and that’s what makes each one of them deserve a 5-STAR. You’ll be glad to know that a lot of my American friends have been following your blog and trying out Indian dishes every alternate day ! ! ! Thank you once again for bringing lot of natural taste to our daily food.

    • welcome hemanth. thats great to know. vegetarian food is delicious. its just that now because of internet, vegetarian recipes are easily available. thanks for sharing your positive feedback and 5 Star rating on chole paneer recipe.

  3. Hi Dassana,

    Firstly I’d like to say I love your blog! My husband and I have been cooking your recipes since I discovered your blog and we love it – fantastic recipes and great spice balances. I’m learning so many new flavors!

    I have a question about this recipe: can I use canned chickpeas? They’re already soft and cooked so I’m curious as to how I should flavor them using the spices you mentioned. I’m worried if I cook them again they’ll end up too soft.

    Any ideas?

    • thanks celine for your appreciating the blog. yes you can use canned chickpeas. once you saute the onion-tomato masala then add the canned chickpeas. they won’t absorb the spices like the dried chickpeas but will still taste great. you can not add whole spices but since since we are adding garam masala, its kind of fine.

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