Spicy and delicious punjabi curry of white chickpeas with cottage cheese.
Course: main course
Cuisine: north indian, punjabi
Author: Dassana Amit
For cooking chickpeas
1cupCholeOr 200 grams (dried white chickpeas or safed chana)
Enough water for soaking chole
3cupsWater for pressure cooking chole
2Small tej patta(indian bay leaf)
2CinnamonOf one inch each
3 to 4Dried amlaOr 1 black tea bag (optional)
1Medium onion,Chopped Or ½ cup chopped onion
2Medium to large tomatoes,Chopped Or ¾ cup chopped tomatoes
100 to 150gramsPaneer(cottage cheese)
2 to 3Slit green chillies
1teaspoonRed chilli powder
1teaspoonAmchur powder(dry mango powder)
½teaspoonKasuri methi(dry fenugreek leaves)
1cupWaterOr add as required
Salt as required
1 to 2tablespoonChopped coriander leaves
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 chickpeas 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 (indian bay leaf) 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 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.
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 chickpeas 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.
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.