Recipe Submitted:
Chole Paneer Recipe
150 gm Kabuli Chana
250 gm Paneer
4 medium sized salt (Buy here)
1 medium sized Tomato
1 tablespoon Ginger Garlic Paste
1 teaspoon Red Chili Powder (Buy here)
1 teaspoon Kashmiri Red Chili Powder
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 1.5 teaspoon Kitchen King Spices
1 teaspoon Cumin Seeds
2 medium sized Bay Leaves
3 big/small Cardamom
2 small Clove
2 medium sized Dry Red Chilies
1 teaspoon salt (Buy here)
1 teaspoon Ghee (Buy here)
2 teaspoon Turmeric Powder
Wash the Kabuli Chana with clean water for 2-3 times.
Soak it in water for the whole night.
Throw away all the water and wash the chickpeas again.
Put the chickpeas in a pressure cooker to boil.
Add as much water as possible so that the Kabuli chickpeas are well soaked and the water level is 2 inches above the chickpeas.
Add salt and turmeric powder, close the lid, and cook until a whistle comes.
Turn off the gas and let the pressure release completely.
Heat oil in a pan and fry the paneer for 3-4 minutes or until it turns light golden.
Remove the paneer from the pan and keep it aside.
Add cumin seeds, bay leaves, cinnamon, cardamom, and cloves to the pan and fry well.
Add dry red chilies and onion to the pan and fry until the onion is pink.
Add chopped green chilies, tomato, salt, ginger garlic paste, turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder, and kitchen king spices to the pan and mix well.
Cook for 4-5 minutes until the oil separates from the spices.
Add boiled chickpeas to the pan and cook for another 2 minutes.
Add hot water as required to adjust the consistency of the gravy.
Cover the pan and cook on low flame for 5-6 minutes.
Add fried paneer, hot spices, and ghee to the pan and mix well.
Cook for another 5-6 minutes until the gravy is ready.
Garnish with chopped coriander, ginger garlic, and serve hot.
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This recipe is now available in Hindi (हिंदी)
Recipe Video
Recipe Instructions with Images
Wash the Kabuli Chana with clean water for 2-3 times.
Soak it in water for the whole night.
Throw away all the water and wash the chickpeas again.
Put the chickpeas in a pressure cooker to boil.
Add as much water as possible so that the Kabuli chickpeas are well soaked and the water level is 2 inches above the chickpeas.
Add salt and turmeric powder, close the lid, and cook until a whistle comes.
Turn off the gas and let the pressure release completely.
Heat oil in a pan and fry the paneer for 3-4 minutes or until it turns light golden.
Remove the paneer from the pan and keep it aside.
Add cumin seeds, bay leaves, cinnamon, cardamom, and cloves to the pan and fry well.
Add dry red chilies and onion to the pan and fry until the onion is pink.
Add chopped green chilies, tomato, salt, ginger garlic paste, turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder, and kitchen king spices to the pan and mix well.
Cook for 4-5 minutes until the oil separates from the spices.
Add boiled chickpeas to the pan and cook for another 2 minutes.
Add hot water as required to adjust the consistency of the gravy.
Cover the pan and cook on low flame for 5-6 minutes.
Add fried paneer, hot spices, and ghee to the pan and mix well.
Cook for another 5-6 minutes until the gravy is ready.
Garnish with chopped coriander, ginger garlic, and serve hot.
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