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Writer's pictureNandini R Kini

Chole Paneer




Ingredients

1 cup kabuli chana soaked and boiled

1/2 cup cubed paneer

2 tsp oil

1 small chopped onion

2 tsp kasuri methi/ dry fenugreek leaves

Salt to taste

Chopped coriander leaves

2 tsp fresh cream for garnishing


For the masala:

3 tomatoes

1 medium onion

1 green chilli

1 dry red chillies

6 cashew nuts

1/2 inch ginger

2 garlic cloves

2 tbsp ghee

1 bay leaf

1 cloves / lavang


2 tbsp cup curd

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp turmeric powder




Procedure


  • In a bowl mix curds with coriander powder, red chilli powder, and turmeric powder. Keep aside.

  • To make the gravy heat ghee in a pan, add bay leaf, cloves, chopped ginger, slit green chilli, and chopped garlic. Saute for a second.

  • Add sliced onions and saute till transparent. Add the curds and spice mixture. Saute till the raw smell disappears.

  • Add red chilli and cashew nuts. Add salt and chopped tomatoes.

  • Add 2 tbsp water and cook for 5 minutes.

  • Turn off the flame and let it cool. Discard bay leaf and cloves from the pan and blend the mixture into a smooth paste.

  • If you want you can sieve the gravy. (optional)

  • To make the Chole paneer heat 2 tsp oil in a pan, add 1 small chopped onion and fry till transparent.

  • Add the prepared gravy to the pan, adjust the consistency adding water

  • Add the paneer cut into cubes, boiled kabuli chana, Kasuri methi and let the gravy boil for 5-10 minutes

  • Turn off the flame and garnish with fresh cream and chopped coriander leaves.

  • Serve hot with poori, roti, naan or ghee rice.

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