Chola Paneer

Name: Chola Paneer
Cuisine: Indian
Ingredients: 200 GM white cheakpeas; Water for soaking and boiling; 2 small bay leaf; 1 inch cinnamon; 2 green cardamom; 1 tsp salt; 1 tsp ginger paste; For gravy...; 1 medium onion; 100 gm paneer cut into the cube; 2 large tomato chopped; 3 slit green chilli; 1 tsp garlic and ginger paste; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp red chilli powder; 1 tsp aamchur powder; 1/2 tsp turmeric powder; 1/2 tsp kasoori methi; 1/2 tsp garam masala powder; to taste Salt; 1 cup Water; 2 tsp chopped coriander leaves..

Ritu Singh @ritusingh_31391

Bokaro Steel City / Jharkhand

#curry

Ritu Singh @ritusingh_31391

Bokaro Steel City / Jharkhand

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Ingredients

200 GMwhite cheakpeas
Water for soaking and boiling
2small bay leaf
1 inchcinnamon
2green cardamom
1 tspsalt
1 tspginger paste
For gravy...
1medium onion
100 gmpaneer cut into the cube
2large tomato chopped
3slit green chilli
1 tspgarlic and ginger paste
1 tspcoriander powder
1 tspcumin powder
1 tspred chilli powder
1 tspaamchur powder
1/2 tspturmeric powder
1/2 tsp kasoori methi
1/2 tspgaram masala powder
to tasteSalt
1 cupWater
2 tspchopped coriander leaves..

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Steps

1

Soak 1 cup dried white chickpeas in enough water overnight for for 7 to 8 hours. Drain and rinse the soaked chickpeas in water and keep aside.
2

Take the chickpeas along with 1 teaspoon salt, cardamoms, cinnamon, bay leaves and ginger paste in the pressure cooker. Add 3 cups water and stir.
3

Cover tightly and pressure-cook the chickpeas for 10 to 12 whistles.The chickpeas should be cooked well.
4

Keep the cooked chickpeas along with the stock aside.
5

In another pan, heat 2 tablespoons oil and add ½ cup chopped onion.Stir and sauté on a low to medium flame, till the onions are translucent or light golden.
6

Then add 1 tsp ginger-garlic paste. Stir and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
7

Add ¾ cup chopped tomatoes.
Stir and sauté the tomatoes till they soften.
8

Add the spice powders - coriander powder, cumin powder, red chilli powder, garam masala and turmeric powder. Stir and sauté for a minute.
9

Add the cooked chole along with it's spices. Stir well.Then add 2 or 3 slit green chilies. Stir.Add 1 cup of the stock and season with salt as required.On a medium flame, bring the gravy to a simmer.
10

The gravy should thicken slightly. Mash a few chickpeas with the back of the spoon. This helps in thickening the gravy.Now add paneer cubes, kasuri methi and amchur powder.
11

Stir and simmer the paneer for about 2 minutes on a low flame.Switch off the flame and add 1 or 2 tbsp chopped coriander leaves and some. You can also garnish with the coriander leaves and ginger julienne instead of adding them.
12

Serve with hot Puri.....