CHOLE PANEER

CHOLE PANEER

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.

Ingredients:-

• 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 

Method:

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

PINDI CHOLE

PINDI CHOLE

Pindi Chole, a dish made of Kabuli Chana (chickpeas) is well-known in Punjabi cuisine.  It is supposed to have originated from Rawalpindi or 'Pindi as it was popularly called in the old undivided Punjab of British India (now part of Pakistan.) Hence, it gets its name. This recipe is adapted from one of my favourite culinary experts, Mrs Nita Mehta.

For the first time, I came across the use of tea leaves tied in a muslin cloth being cooked along with the channa in this recipe. This is supposed to add to the colour of the dish.

Ingredients:

• Kabuli Channa, (Chickpeas) , 1 cup
• Channe ki Dal, (Split Bengal Gram), 2 tbsp.
• Moti Illaichi, (Big Cardamoms), 2
• Dalchini, (Cinnamon), 1 " stick
• Tea Leaves, 2 tsp, tied in a muslin cloth OR Tea Bags, 2
• Soda Bicarbonate, 1/4 tsp
• Onions, chopped fine, 2
• Anaardana, (Pomegranate Seeds) Powder, 1 and 1/2 tsp
• Tomato, large-sized, chopped fine,1
• Ginger, chopped fine, 1 " piece
• Green Chilly, chopped fine, 1
• Garam Masala Powder, 1/2 tsp
• Dhania (Coriander) Powder, 1 tsp
• Red Chilli Powder, to taste
• Channa Masala Powder, 1 tsp
• Oil, 4 tbsp.
• Salt, to taste

Method:

Wash the Kabuli Channa and Channe ke Dal and soak together for 6-8 hours or overnight

Drain the excess water, 

Transfer to a pressure cooker, add moti illaichi, dalchini, tea leaves, 1/4 tsp soda bicarbonate and adequate water to cover the channa

Pressure cook for 4-5 whistles or till the channa gets cooked

In a thick bottomed kadhai, heat 4 tbsp of oil. When it gets hot add the chopped onions and saute till it becomes transparent.

Add the anardana powder and cook till the onions become dark brown taking care not to burn them

Add the chopped tomatoes, ginger, and green chilli. Stir fry for 3-4 minutes.

Next, add the dhania powder, chilli powder, and garam masala powder, 

Stir fry till the tomatoes change colour and oil separates

Remove the channa from the cooker, strain it retaining the liquid

Remove tea bags. 

Add the cooked channa to the onion-tomato masala. Add salt and mix well. Stir fry gently for 5-7 minutes.

Add channa masala powder and check for salt. Add only if required. Add the channa liquid and cook for 15-20 minutes on medium flame till the liquid partly evaporates

Transfer to a serving bowl

Serve garnished with onion rings, green chillies, and tomato wedges.

KADHAI CHOLE

KADHAI CHOLE

This recipe is made with just a teaspoon of oil and is the healthy version of chole, (chick peas) traditionally made with a lot of ghee/oil in Punjabi cuisine.

This recipe is from one of my favourite cook books, "Cooking With 1 Teaspoon Of Oil" by the legendary culinary expert, Tarla Dalalji, who sadly passed away a few days ago. Many of my generation learnt cooking through her recipes. She had one of the earliest cooking shows on television in India, apart from writing so many cook books. I am the proud owner of some of these.




Ingredients:

• Chick Peas ( Kabuli Chana), soaked overnight, 1 cup
• Cumin seeds, 1/2 tsp
• Onion, finely chopped, 1/3 cup
• Ginger, grated, 1/2 " piece
• Garlic cloves, grated, 2
• Tomatoes, chopped, 1/2 cup
• Chole masala (channa masala), 2 tsp
• Chilli powder, 1 tsp
• Amchur (dry mango) powder, 1 tsp
• Turmeric powder, (haldi) , 1/4 tsp
• Coriander (dhania) powder, 2 tsp
• Cumin seed ( jeera ) powder, 1 tsp
•  Oil, 1 tsp
•  Salt, to taste

Method:
Pressure cook the chick peas until they are soft and cooked. Drain and keep aside.
Heat the oil in a non-stick pan, add the cumin seeds and fry.
When the seeds crackle, add the onion, ginger and garlic, saute till the onion turns golden brown. Add the tomatoes and saute for 5 minutes.
Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin powder and salt. Saute for another minute.
Add the chick peas and 1/2 cup of water and mix well. Simmer for 10 minutes.
Serve hot.