Paneer Chole Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 4.Add boiled chickpeas and paneer cubes. Mix well and cook for 5-7 minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soak the chickpeas overnight and boil them until tender before adding them to the dish.
• You can also fry the paneer cubes before adding them to the gravy for a crispy texture.
• Adjust the spice levels according to your preference by adding more or less chili powder.

Storage and Serving

• Paneer Chole can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Paneer Chole with steamed rice, jeera rice, or any Indian bread like roti or naan.