chole paneer masala
ingredients (measuring cup used, 1 cup = 250 ml)
for cooking chickpeas:
- 1 cup or 200 grams chole/dried white chickpeas,
- enough water for soaking chole
- 3 cups water for pressure cooking chole
- 2 small bay leaf/tej patta
- 2 cinnamon/dalchini, of one inch each
- 2 black cardamom/badi elachi
- 1 tsp ginger paste
- 1 tsp salt
- 3 to 4 dried amla or 1 black tea bag (optional)
for chole gravy:
- 1 medium onion, chopped or ½ cup chopped onion
- 2 medium to large tomatoes, chopped or ¾ cup chopped tomatoes
- 100 to 150 grams paneer/cottage cheese
- 2 to 3 slit green chillies
- 1 tsp coriander powder/dhania powder
- 1 tsp cumin powder/jeera powder
- 1 tsp red chilli powder/lal mirch powder
- 1 tsp amchur powder/dry mango powder
- ½ tsp kasuri methi/dry fenugreek leaves
- ½ tsp garam masala
- ½ tsp turmeric powder/haldi
- 1 cup water or add as required
- salt as required
for garnish:
- 1 to 2 tbsp chopped coriander/dhania patta
- ½ inch ginger, julienne
how to make the recipe:
- soak 1 cup dried white chickpeas/kabuli chana or safed chole in enough water overnight for for 7 to 8 hours. drain and rinse the soaked chickpeas in water and keep aside.
- take the chickpeas along with 1 tsp salt, 2 black cardamoms, 2 inch cinnamon, 3 dried amla pieces (substitute one black tea bag in place of amla), 2 small tej patta and 1 tsp ginger paste in the pressure cooker. add 3 cups water. stir.
- cover tightly and pressure cook the chickpeas for 10 to 12 whistles.
- the chole or chickpeas should be cooked well. there should not be any bite in the chole. they should have a soft melt in the mouth texture. discard the softened amla pieces or tea bag and keep the cooked chickpeas along with the stock aside.
- in another pan or kadai, heat 2 tbsp oil and add ½ cup chopped onion.
- stir and saute on a low to medium flame, till the onions are translucent or light golden.
- then add 1 tsp ginger-garlic paste. stir and saute for a few seconds till the raw aroma of ginger-garlic goes away.
- add ¾ cup chopped tomatoes.
- stir the tomatoes. saute the tomatoes, till they soften.
- add the spice powders - 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder,1/2 tsp garam masala & ½ tsp turmeric powder.
- stir and saute for a minute.
- add the cooked chole along with its spices. stir well.
- then add 2 or 3 slit green chilies. stir.
- add 1 cup of the stock or stock+water.
- season with salt as required. do keep in mind, that 1 tsp of salt was added to the stock.
- on a medium flame, bring the gravy to a simmer.
- 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 (125 to 150 grams of paneer), ½ tsp kasuri methi & 1 tsp amchur powder. dry mango powder or amchur can be added according to one's taste.
- 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 ginger julienne. you can also garnish with the coriander leaves and ginger julienne instead of adding them.
- stir finally and serve the paneer chole with rotis, pooris, parathas or naan. also serve some onion slices and lemon wedges as a side accompaniment.
notes
substitutions:
1) dried amla - 1 tea bag
2) dry mango powder - 1 tsp dry pomegranate seeds powder or 1 tsp lime juice, you can also add as required and add lime juice towards the end.
1) dried amla - 1 tea bag
2) dry mango powder - 1 tsp dry pomegranate seeds powder or 1 tsp lime juice, you can also add as required and add lime juice towards the end.
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