Paneer Chole Recipe – पनीर छोले: Chole (छोले) is a popular North Indian Punjabi dish, and people often make it with potato (आलू) or without it. North Indians love chole in many different forms. Today, I am sharing my twist on this classic dish, Paneer Chole. I first made it when I had no potatoes at home but had cottage cheese (पनीर), so I decided to give this combination a try. I loved this version of chole, and I hope you will too.
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Paneer Chole
Course: Curries, Dinner, Lunch, Main Course, Veg FoodCuisine: Indian6
servings20
minutes40
minutes210
kcal8
hours9
hoursThis Paneer Chole main course dish is a north Indian twisted dish and full of nutrition.
Ingredients
Chickpea (काबुली चना / छोले) – 1 cup
Cottage cheese (पनीर) – 200 grams
Tomato (टमाटर) – 4-5 medium
Onion (प्याज) – 4-5 medium
Ginger (अदरक) – 1 inch
Garlic (लहसुन) – 8-10 cloves
Green chili (हरी मिर्च) – 1-2
Coriander leaves (हरा धनिया) – few sprigs
Clove (लौंग) – 4 piece
Cinnamon (दालचीनी) – 1 inch
Star anise (चक्री फूल) – 1 piece
Bay leaf (तेज पत्ता) – 2 pieces
Cumin (जीरा) seeds – 1 tsp.
Red chilli (लाल मिर्च) powder – 2 tsp.
Turmeric (हल्दी) powder – 1 tsp.
Coriander (धनिया) powder – 3 tsp.
Chole masala powder – 1 tbsp.
Oil (तेल) – 3 tbsp.
Salt (नमक) as per taste.
Directions
- Wash and soak chickpea (काबुली चना / छोले) in water overnight or 8 hours.
- Next morning boil these soaked chickpea (काबुली चना / छोले) with a potli of dry whole spices {clove (लौंग), cinnamon (दालचीनी), star anise (चक्री फूल) and bay leaf (तेज पत्ता)}.
- In the meanwhile, make a puree of tomato (टमाटर). Grate onion (प्याज), ginger (अदरक) and garlic (लहसुन). Finely chop green chili (हरी मिर्च) and coriander leaves (हरा धनिया). Cut cottage cheese (पनीर) into cubes. Keep aside.
- When chickpea (काबुली चना / छोले) boiled, remove dry whole spices potli and separate water from them. Keep aside both water and boiled chickpea (काबुली चना / छोले).
- Now, heat oil in non-stick pan. Add cumin seeds along with chopped chop green chili (हरी मिर्च); grated ginger (अदरक) and garlic (लहसुन). Sauté in medium heat for a minute until raw aroma of garlic (लहसुन) goes away.
- Immediately add grated onion (प्याज), sauté till onion (प्याज) become translucent.
- Add tomato (टमाटर) puree and sauté for a minute.
- Add red chili (लाल मिर्च) powder, turmeric (हल्दी) powder, coriander (धनिया) powder, chole masala powder and salt to taste. Cook 5-6 minutes over low heat till oil start separating from masala side. Keep staring in-between.
- Now add boiled chickpea (काबुली चना / छोले); mix well so the masala coat over every chickpea (काबुली चना / छोले).
- Add water which we separate from boiled chickpea (काबुली चना / छोले) {if require add more water but don’t add too much, we need little thick curry.}. Bring it to boil and cook cover simmer for 5-10 minute. Keep staring in-between.
- Now add cottage cheese (पनीर) cubes and cook simmer for a minute or two.
- Your paneer chole is ready, garnish with chopped coriander leaves (हरा धनिया) and serve hot with Jeera Rice, Paratha, Chapattis or Naan.
Notes
- If you want you can shallow fry cottage cheese (पनीर) cubes before using them in dish. I don’t use shallow fried cottage cheese (पनीर) because it gave creamy taste to dish, which I love.
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