Tuesday, June 12, 2018



Today's recipe is for a side dish called Chole Paneer which is a combination of White Chickpeas ( Chole or Kabuli Chana) and Cottage Cheese (Paneer ). White Chickpeas (which are also called Garbanzo Beans) are known to have numerous health benefits.

Elsewhere in this blog, you will find recipes for other dishes made with chole/Kabuli chana such as Saag Chole, Pindi Chole and Kadhai Chole.

While making Chole Paneer, some add whole spices such as tej patta, cardamom and cinnamon while the chole is being pressure cooked. I have not added these. I have only used black tea bag to add colour to the chole.

  • Chole /Kabuli Chana (White Chickpeas), 1 cup
  • Paneer, 150 grams, cut into cubes
  • Black Tea Bag * 2 tsp of black tea leaves tied in a muslin cloth 
  • Onion, 1
  • Ginger Garlic Paste, 1 tsp
  • Tomatoes, 2
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Cumin Powder, 1 tsp
  • Green Chillies, 2-3
  • Ginger, 1/2 inch
  • Kasuri Methi (Dried Fenugreek Leaves), 1/2 tsp
  • Amchur (Dry Mango) Powder, 1 tsp
  • Kitchen King Masala, 1/2 tsp
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, finely chopped, 1-2 tbsp 


Wash and soak the chole in adequate water for 8 hours or overnight.
Next morning, drain the water and transfer the soaked chole to a pressure cooker
Add 3 cups of water and pressure cook the chole, along with 1/2 tsp of salt and black tea bag till the chole is fully cooked
Once the cooker cools, remove the contents, discard the * black tea bag and keep aside the cooked chole along with the water in which it was cooked
Also keep aside some cooked chole (about 1 tbsp) to be mashed later and used to thicken the gravy

Chop the onion and tomatoes, slit the green chillies and thinly slice the ginger

Heat oil in a thick bottomed kadhai and when it gets hot, add the chopped onion and saute till it becomes translucent
Add the ginger garlic paste and saute until the raw smell goes
Next add the chopped tomatoes, mix well and cook till the tomatoes become soft
To this add salt to taste, and turmeric powder, chilli powder, coriander powder, and cumin powder and mix well. ( Remember that some salt has already been added while cooking the chole) 
Add the slit green chillies and ginger and saute for 1 minute
Now add the cooked chole with some of the water in which it was cooked
Also mash 1 tbsp of cooked chole and add it to the gravy
Adjust the consistency of the gravy by adding water, if required
Bring to a boil, lower the flame and allow the gravy to simmer for about 5 minutes
Add the paneer cubes, crushed kasuri methi, amchur powder and Kitchen King masala
Mix well and let it simmer for a couple of minutes more
Lastly, switch off the gas and garnish with finely chopped coriander leaves
Serve Chole Paneer hot with rotis or as a side dish with pulao

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