Wash chickpeas in running water and then soak those in water for 8-9 hours, drain water after completion of that period
Now cut paneer into small cubes and fry in oil till it turns slightly brown in color
Then heat oil in a cooking pan and add ginger, garlic paste and saute till raw smell goes away
Now add onion paste, spread pinches of salt and cook till onion releases oil and color of that paste turns to little darker
Then spread dry mango powder, cumin powder, coriander powder and red chilli powder and mix with all other ingredients in the cooking pan
Pour tomato paste and cook till it cooked perfectly
Now boil tea leaves in a separate cooking pot and strain tea leaves to get tea extract and pour that tea liquor in that cooking pan
Once you add tea liquor and cook with other ingredients then it will turn to become more darker in color, and a nice aroma will be in air
Add all soaked chickpeas to that pan, fry for next 5 minutes, and pour some additional water and let it start boiling, wait to adjust thickness of gravy
Switch off flame, spread coriander leaves for garnishing, serve it with naan, roti
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