Name: Spicy chhola paneer recipe by Shyama Amit at BetterButter
Prep time: 360 min
Cook time: 10 min
Total time: 370 min
Yield: 4
Ingredients: 200 grams chickpeas; Enough water to soak the chickpeas; 3 cups of Water; 1 bay leaf; 2 cinamon stick of one inch each; 2 pepercorn; 1 green cardomom; 100 gram paneer cut ito cubes; 1 tsp red chilly powder; 1 tsp corriender powder; 1 tsp chhola masala; 1/2 tsp Cumin; 1/2 tsp turmeric powder; 1/2 tsp dry mango powder; Salt to taste; oil 2 tbsp; 1/2 cup tomato puree; 1 tsp Ginger garlic paste; 1 medium size chhoped onion; 2-3 green chillies cut into slits; handful corriender leaves

ABOUT Spicy chhola paneer RECIPE

Chhola paneer is a very popular dish in punjab , goes well with rice , naan or fulka , made with boiled chickpeas and paneer in a spicy gravy.

Ingredients Serving: 4

200 grams chickpeas
Enough water to soak the chickpeas
3 cups of water
1 bay leaf
2 cinamon stick of one inch each
2 pepercorn
1 green cardomom
100 gram paneer cut ito cubes
1 tsp red chilly powder
1 tsp corriender powder
1 tsp chhola masala
1/2 tsp cumin
1/2 tsp turmeric powder
1/2 tsp dry mango powder
salt to taste
oil 2 tbsp
1/2 cup tomato puree
1 tsp ginger garlic paste
1 medium size chhoped onion
2-3 green chillies cut into slits
handful corriender leaves

Instructions

In a pressure cooker add pre soaked chhole and 3 cups water along with 1/2 tsp salt , bay leaf , pepercorn, and cinnamon stick and cook for 7-8 whistle
Let the pressure realese , and drain a bowl , and keep the water aside for later use ( check if it is soften or not , if not then cook for two more whistles )
In a wok add 2 tbsp oil , cumin to splutter , and then chhoped onion till translucent
Add gingee garlic paste and saute till raw aroma if ginger garlic goes away
Add tomato puree, all dry spices and cook till oil appears in sides
Add boiled chhole ,slit green chilly , and around 1 cup of water( in which we boiled chickpeas,) cover with a lid cook for 4-5 minutes
Add paneer cubes and cook for 2-3 minutes on slow flame
Switch of the flame , Garnish with corriender leaves and serve with rice and paratha