chole paneer recipe
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4.8 from 5 votes

Chole Paneer

Spicy and delicious punjabi curry of white chickpeas with cottage cheese.
Prep Time8 hrs
Cook Time30 mins
Total Time8 hrs 30 mins
Course: main course
Cuisine: north indian, punjabi
Servings: 4
Author: Dassana Amit

Ingredients

For cooking chickpeas

  • 1 cup Chole Or 200 grams (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
  • 2 Black cardamom
  • 1 teaspoon Ginger paste
  • 1 teaspoon Salt
  • 3 to 4 Dried amla Or 1 black tea bag (optional)

For 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
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Amchur powder (dry mango powder)
  • ½ teaspoon Kasuri methi (dry fenugreek leaves)
  • ½ teaspoon Garam masala
  • ½ teaspoon Turmeric powder
  • 1 cup Water Or add as required
  • Salt as required

For garnish

  • 1 to 2 tablespoon Chopped coriander leaves
  • ½ inch, Ginger Julienne

Instructions

cooking chickpeas

  • 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.

Notes

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.