Dt. Natasha Mohan
Dietitian Natasha Mohan is one of the most influential and renowned nutritionist and dietitian, with over 3 Million Followers on YouTube and 200+ Million Views and with 10+ Years of Experience. Dietitian Natasha Mohan is a transformation expert, Motivational Speaker and Lifestyle Expert. She has touched million of lives. She specializes in Therapeutic Diets Like, PCOS/PCOD, Thyroid, Diabetes, Cholesterol, Blood pressure, and other lifestyle disorder.
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Chole Paneer Recipe | Dinner Recipe
Welcome to our kitchen! Today, we’re diving into a beloved dish that perfectly balances robust flavors and hearty ingredients: Chole Paneer. This delightful combination of spicy chickpeas (chole) and soft paneer (Indian cottage cheese) is a staple in many Indian households and is sure to become a favorite in yours too. Whether you’re a seasoned cook or a beginner, this recipe will guide you through creating a dish that’s both satisfying and easy to prepare.
Ingredients:
- 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon chole masala (optional, for extra flavor)
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
- 200 grams paneer, cubed
- 1 tablespoon oil or ghee
Instructions:
Prepare the Chickpeas:
- If using dried chickpeas, soak them in water overnight. Drain and rinse them, then cook in a pressure cooker with enough water for about 20 minutes or until tender. If using canned chickpeas, simply drain and rinse them.
Cook the Chole:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies, cooking until the raw smell disappears.
- Add the tomato puree and cook until the oil starts to separate from the masala.
- Mix in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well and cook for a couple of minutes.
- Add the cooked chickpeas (or canned chickpeas) and enough water to achieve your desired consistency. Let it simmer for 10-15 minutes, allowing the flavors to meld together.
- Stir in garam masala and chole masala, if using. Adjust seasoning to taste. Garnish with fresh cilantro.
Prepare the Paneer:
- Heat oil or ghee in a separate pan over medium heat. Add paneer cubes and fry until they are golden and slightly crispy on all sides. Remove from heat and set aside.
Combine and Serve:
- Gently fold the fried paneer into the simmering chole. Let it cook together for a few minutes so the flavors can blend.
- Serve hot with naan, roti, or steamed rice. Enjoy the comforting and flavorful Chole Paneer with a side of fresh salad or pickles.
Tips and Variations:
- For extra richness, add a splash of cream or a dollop of yogurt to the chole just before serving.
- If you prefer a spicier dish, increase the amount of green chilies or red chili powder.
- You can also add a squeeze of lemon juice for a tangy twist.
