Chole Paneer Masala

Chole(Chickpeas/Garbanzo Beans) masala originated in North India and is popular all over the country especially by the name Chole Bature. Chole/Channa is served with Batura which is an Indian bread deep fried in oil. This is a popular breakfast dish served with curd and pickles. It is also a snack food sold by street vendors. The method of preparation varies in different parts of the country due to the choice of spices and other ingredients.

The recipe which I have outlined here is Chole Paneer Masala. I love Paneer and prefer to gobble it up in any form-roasted, grilled or even in curries. The addition of paneer to Chole gives an added taste to the entire dish.This can be had for breakfast along with Appam/Puttu/Idiappam-the traditional breakfast dishes of Kerala cuisine as mentioned in one of my earlier posts or can be had for dinner along with Indian breads like Chapati/Roti/Naan/Bature.

Ingredients:

1 cup uncooked chickpeas(Garbanzo beans)

Paneer - 8 oz(225 g) cubed

1 big red onion chopped

2 ripe tomatoes pureed

3/4 tsp mustard seeds

2 sprigs curry leaves

1 tsp garlic paste

1 tsp ginger paste

3/4 tsp chilly powder(adjust according to your taste)

3/4 tsp turmeric powder

1 tsp coriander powder

1 tsp chole/channa masala

Coriander leaves/Cilantro for garnishing

Salt to taste

Coconut oil for cooking

Method:

• Soak chickpeas/channa in water for about 8 hours.
• Pressure cook the soaked channa adding enough salt along with the water used for soaking channa.
• Heat 1 tbsp butter in a pan and stir fry paneer cubes till it turns golden brown at the edges. Drain and keep aside.
• In the same pan heat 1 tsp oil at medium heat, add chopped onions and saute till brown.
• Remove from heat, cool and grind to a fine paste.
• Heat some oil in the same pan and splutter mustard seeds. Add curry leaves and saute till it turns crisp and you get the aroma.
• Add onion paste,ginger garlic paste,mix well and saute for some time.
• Add tomato puree and cook for few minutes.
• Add chilly powder, turmeric powder, coriander powder, channa masala,salt and saute for few seconds until the raw smell of spices go.
• Add water left over from pressure cooking channa. You may add additional water if you need.Bring this to a boil.
• Now add cooked channa, reduce the heat and cook till gravy has turned thick.
• Add fried paneer cubes and cook for few more minutes.
• Add chopped coriander leaves and remove from heat.

This goes to My Legume Love Affair 11th Helping hosted by Lori and started by Susan.

Pooja.

Other Vegetarian Dishes: