Paneer Chole
August 15, 2015

I always try to bring together ingredients that my husband and I like. I love chole and he loves paneer. So I thought why not try them together? And here is the result, a delicious spicy tomato based curry with the goodness of both chickpeas and paneer.

Cuisine Indian
Course Main Course
Serves 6
Method Stovetop
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Indian
  • Course Main Course
  • Serves 6
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 45  minutes
boiled salted chickpeas
3   cup
1   cup
finely chopped onions
1   cup
finely chopped tomatoes
1   cup
green chilies
ginger garlic paste
2   tablespoon
2   tablespoon
cumin seeds
1   tablespoon
1   teaspoon
1/2   teaspoon
red chili poweder
1   teaspoon
garam masala powder
1/2   tablespoon
coriander powder
1/2   tablespoon
chaat masala powder
1   teaspoon
1   tablespoon
3/4   cup
coriander leaves to garnish

1. Heat butter in a pan. Once melted add the cumin and saute for a few seconds. Next, add the finely chopped green chilies. If you do not like too much heat, you can use less green chilies.

2. Add in the ginger garlic paste and saute for a few minutes. Next, add in the onions and saute till slightly brown.

3. Add in the tomatoes and salt.

4. At this point, add the turmeric, garam masala, chaat masala, coriander powder, red chili powder and sugar as well. Add in the water. You can adjust the amount of water based on the consistency you desire. I made a semi dry gravy. If you want more gravy add more water and check for salt. Mix everything well and let it cook for a few minutes.

5. To boil the chanas, soak 1 1/4 cup of kabuli chana overnight. Add 1/2 tablespoon of salt and enough water to cover the chana and pressure cook for 2 whistles. Add in the boiled kabuli chana. Also add in the paneer.

6. Mix everything well. Cover and let it cook for about 2-3 minutes. Garish with chopped coriander leaves. Serve hot with chapati or rice.