Punjabi paneer chole recipe
Measuring cup used, 1 cup = 250 ml
For cooking chickpeas:
- chole or dried white chickpeas : 1 cup or 200 grams
- Sufficient water for soaking chole
- water for pressure cooking chole : 3 cups
- bay leaf or tej patta : 2 small
- cinnamon or dalchini : 2 of one inch each
- black cardamom or badi elachi : 2
- ginger paste : 1 tsp
- salt as per taste
- dried amla : 3 to 4 or 1 black tea bag (optional)
For preparing chole gravy:
- onion : 1 medium chopped or ½ cup chopped onion
- tomatoes : 2 medium to large chopped or ¾ cup chopped tomatoes
- paneer/cottage cheese : 100 to 150 grams
- green chillies : 2 to 3 slit
- coriander powder or dhania powder : 1 tsp
- cumin powder or jeera powder : 1 tsp
- red chilli powder or lal mirch powder : 1 tsp
- amchur powder or dry mango powder : 1 tsp
- kasuri methi or dry fenugreek leaves : ½ tsp
- garam masala : ½ tsp
- turmeric powder or haldi : ½ tsp
- water : 1 cup or add as required
- salt as required
- chopped coriander or dhania patta : 1 to 2 tbsp
- ginger julienne: ½ inch
- Soak 1 cup dried white chickpeas or kabuli chana or safed chole in sufficient water overnight for 7 to 8 hours. Drain and rinse the soaked chickpeas in the water and keep aside.
- Take the chickpeas along with 1 tsp salt, 2 black cardamoms, 2 inch cinnamon, 3 dried amla pieces also you can 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. Remove the softened amla pieces or tea bag and keep the cooked chickpeas along with the stock aside.
- In another pan or kadai, heat 2 tbsp oil and add ½ 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 ¾ 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 & ½ tsp turmeric powder.
- Stir and saute for a minute.
- Add the cooked chole along with its spices. Stir that mixture well.
- Then add 2 or 3 slit green chilies. Stir it.
- Add 1 cup of 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 the 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 about 125 to 150 grams of paneer, ½ 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.
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.