- Rinse 1 cup dried white chickpeas in fresh water a couple of times. Soak the dried white chickpeas in enough water overnight or for 7 to 8 hours. Later drain all the water and rinse the soaked chickpeas in water and set aside. Take the chickpeas along with the salt, black cardamoms, cinnamon, bay leaf and ginger paste in the stovetop pressure cooker. Add 3 cups water and stir. Cover tightly with the lid and pressure cook the chickpeas for 10 to 12 whistles or 12 to 15 minutes on medium to medium-high heat. Let the pressure fall completely in the cooker on its own and then only open the lid. 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. Sautéing Onions, Tomatoes And Spices In another pan or kadai, heat oil and add the chopped onions. Stir and saute on a low to medium heat stirring often, till the onions are translucent or light golden. Then add ginger-garlic paste. Stir and sauté for a few seconds or till the raw aroma of ginger-garlic goes away. Add chopped tomatoes. Stir the tomatoes. Sauté the tomatoes, till they soften and become mushy. Add the spice powders – coriander powder, cumin powder, red chilli powder, garam masala and turmeric powder. Stir and saute for a minute. Making Chole Paneer 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 teaspoon of salt was added to the stock. On a medium heat, 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 , crushed kasuri methi and amchur powder. Dry mango powder or amchur can be added according to one's taste. Stir and switch off the heat. Otherwise the paneer can become hard or chewy. Add the 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
Chole paneer
#myrecipe
By Shaalini Shaalu
Jan, 15th
560
Servings
4 persons
Cook Time
25 minutes
Ingredients
18
- 20
Ingredients
- Chana
- Water
- Bay leaf
- Cardamom
- Cloves
- Ginger garlic paste
- Salt
- Oil
- Onion
- Tomato
- Paneer
- Green chillies
- Chill powder
- Coriander powder
- Red chilli powder
- Amchur powder
- Kasuri methi
- Garam masala
- Turmeric powder
- Coriander
