Butter chole paneer Recipe

Cooking Directions

• STEP 1.Heat butter in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the butter separates from the masala.
• STEP 3.Add boiled chickpeas, paneer cubes, and salt. Mix well and cook for a few minutes.
• STEP 4.Finally, add fresh cream and kasuri methi (dried fenugreek leaves). Mix well and cook for another 2-3 minutes.
• STEP 5.Garnish with coriander leaves and serve hot with naan or rice.

Cooking Tips

• You can use canned chickpeas for convenience, but make sure to rinse them well before using.
• To make the dish spicier, you can add green chilies or increase the amount of red chili powder.
• If you don't have paneer, you can substitute it with tofu or cottage cheese.
• For a healthier version, you can use low-fat cream or yogurt instead of fresh cream.

Storage and Serving

• Butter Chole Paneer 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 Butter Chole Paneer with naan, roti, or rice for a delicious and satisfying meal.