About Chole Paneer Masala:
Chole Paneer is a North Indian Punjabi dish made with boiled white chickpeas, paneer, whole and powdered spices, onions, tomatoes, and herbs. It is a very tasty and delicious recipe that goes well with roti, parathas, poori, or with rice.
Benefits of White Chickpeas:
- Packed with nutrients.
- Keeps appetite under control.
- It is a plant-based Protein.
- Helps in weight loss.
- Support blood sugar control.
- Helps in digestion.
Benefits of Paneer:
- Rich in protein.
- Strengthens bones and teeth.
- Maintains blood sugar levels.
- Good for heart health.
- Improves digestion.
- Rich in folate.
- Helps in weight loss.
Watch Video Tutorial In Hindi:
- 1 cup white chickpeas (approximately 200 grams) washed and soaked overnight or at least 7-8 hours.
- Paneer 200 grams cut into cubes.
- 2 medium sized onions finely chopped.
- 3 medium sized tomatoes finely chopped or pureed.
- 2 tablespoons of garlic ginger paste.
- 1 teaspoon chole masala.
- 1 teaspoon coriander powder.
- 1/2 teaspoon turmeric powder.
- 1 teaspoon red chilli powder or to taste
- 1/2 teaspoon cumin powder.
- 1/2 teaspoon garam masala.
- 1 bay leaf.
- 1-inch cinnamon stick.
- 2 green cardamoms.
- 1 black cardamom.
- 1 star anise.
- 1 mace.
- 3 cloves.
- 1 pinch hing (asafoetida).
- 1/2 teaspoon cumin seeds.
- 5-6 tablespoons of cooking oil.
- 1 pinch cooking soda (optional).
- Salt to taste
- Some finely chopped coriander leaves
- Water as required to boil the chickpeas and to make gravy.
Note: You may increase or decrease the quantity of ingredients depending on for how many people you are making for.
Boiling of White Chickpeas/Chole:
- Take a pressure cooker and add soaked white chickpeas, water as required to boil the white chickpeas, salt to taste and 1 pinch cooking soda and mix all the ingredients well.
- Now cover the lid and cook the chickpeas on a medium flame for 4-5 whistles or until chickpeas are well cooked.
- Now turn off the flame and let the pressure cooker to release the pressure itself.
Preparation of Chole Paneer Masala:
- Take a kadai and turn on the flame.
- When kadai is hot, add 1-2 tablespoons of cooking oil.
- When oil is hot, add paneer cut into cubes and shallow fry them on a medium flame until they are light golden in colour and then remove the paneer and keep aside for later use. If you want you can deep fry the paneer or even you can use the raw paneer also.
- Now in the same kadai, add 4-5 tablespoons of oil.
- When oil is hot, add all whole spices and saute them for 10-20 seconds.
- Now add 1/2 teaspoon cumin seeds and 1 pinch hing and let the cumin seeds to splutter.
- Now add finely chopped onions and mix well.
- Now cook the onions on a medium to high flame until onion turns light golden brown in colour.
- Now add 2 tablespoons of garlic ginger paste and mix well.
- Now cook the garlic ginger paste on a low to medium flame for 1-2 minutes or until the raw flavour of the garlic ginger is gone.
- Now add all powdered spices like turmeric powder, red chilli powder, coriander powder, cumin powder, and chole masala and mix them all together nicely.
- Now cook all the spices on a low flame for 10-20 seconds.
- Now add tomato puree and salt to taste and mix them well.
- Now cover the lid and cook the tomatoes on a low to medium for 5 minutes or until tomato puree is well-cooked. Stir occasionally.
- Now remove the lid and cook the masala on a low to medium flame for 5-7 minutes or until oil gets separated from the masala.
- Now add boiled chickpeas and water as required to make the gravy and mix them well.
- Now cover the lid and cook them on a low flame for 10-15 minutes. Stir occasionally.
- Now add shallow fried paneer and 1/2 teaspoon garam masala and mix them well.
- Now cover the lid and cook them for 4-5 minutes more.
- Now add some finely chopped coriander leaves and mix well.
- Now turn off the flame and remove the chole paneer masala into a serving bowl.
- You can serve this with roti, paratha, poori, Naan, steamed rice, ghee rice, or with Jeera rice.