Monday, 4 July 2016

chole paneer masala




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:
  1. 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.
  2. 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.
  3. cover tightly and pressure cook the chickpeas for 10 to 12 whistles.
  4. 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.
  5. in another pan or kadai, heat 2 tbsp oil and add ½ cup chopped onion.
  6. stir and saute on a low to medium flame, till the onions are translucent or light golden.
  7. then add 1 tsp ginger-garlic paste. stir and saute for a few seconds till the raw aroma of ginger-garlic goes away.
  8. add ¾ cup chopped tomatoes.
  9. stir the tomatoes. saute the tomatoes, till they soften.
  10. 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.
  11. stir and saute for a minute.
  12. add the cooked chole along with its spices. stir well.
  13. then add 2 or 3 slit green chilies. stir.
  14. add 1 cup of the stock or stock+water.
  15. season with salt as required. do keep in mind, that 1 tsp of salt was added to the stock.
  16. on a medium flame, bring the gravy to a simmer.
  17. the gravy should thicken slightly. mash a few chickpeas with the back of the spoon. this helps in thickening the gravy.
  18. 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.
  19. stir and simmer the paneer for about 2 minutes on a low flame.
  20. 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.
  21. 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.

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