Paneer Chole (Chickpeas & Cottage Cheese Gravy)
- Chickpeas (Chole) - 1 cup (200 gm)
- Bay Leaf (Tej Patta)- 2
- Black Cardamoms - 2
- Cinnamon - 2 inch
- Salt - 1 tsp
- Ginger paste - 1 tsp
- Black pepper cloves - 4-5 crushed coarsely
- Black tea bag - 1 or Normal tea leaves - 2 tsp
- Water - 3-4 cups
- Onion - 2 medium ( 1/2 sliced, 1 1/2 for paste)
- Tomato - 1 big, chopped
- Paneer - 200 gm
- Green Chillies - 2-3, slitted
- Corriander powder - 1 tsp
- Cumin Powder - 1 tsp
- Red chilli powder - 1 tsp
- Garam Masala - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Tamarind Paste - 1/2 tbsp or Amchur powder - 1 tsp
- Kasuri methi/Kitchen king - 1 tsp
- Salt and sugar as required
Tip #2 : Some people add baking soda to soften the chole faster, but it somehow messes with the taste of the chole so i don't prefer it. Instead put a steel spoon in the cooker when you pressure cook the chole. The science behind this is, that the items which are softer than the hardest item in the cooker gets softened faster. This really helps in cooking the chole faster.
Tip #3 : For this recipe I used organic chole and the result was definitely noteworthy. The organic chole cooked faster and even after they got soft they didn't disintegrate. Taste wise also I found the organic chole to be better than the normal one.
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