Paneer chole masala – Always brings water to our mouth. Most of us certainly love to have paneer chole masala with naan or roti and you have definitely tried this combination at a restaurant or even at your own place for various occasions. Though chole masala itself very delicious and we often try this at home but for some special occasions, we prefer to ad paneer in this dish to make it more delicious.
Though I like this chole paneer masala even with peas rice or jeera (cumin) rice, but whenever I visit a restaurant then I prefer to have this with butter naan. Does it sound contradictory? hmm.. Actually, I use to have butter naan at a restaurant because they use large traditional tandoor to make naan which is more delicious & soft than homemade naan and secondly, nowadays I visit restaurant very rarely so I can order naan with extra butter which is okay because I will compensate that with homemade food with very less oil & butter.
Chole masala or paneer chole masala is very popular North Indian dish but nowadays it is available at various local restaurants across the country. During earlier days chole masala & various other North Indian dishes were available only at famous big restaurants in Kolkata but recently you can even have various North Indian dishes at a local restaurant located at the outside of the city. I think that such thing happens due to the migration of a large number of people in both directions. AND of-course, television and internet also play a great role to mix different cultures, cuisines, fashion etc.
White chickpeas and paneer are main ingredients to make this paneer chole masala. Now you need various other ingredients & spices to make masala for this dish. Tomato, onion, ginger, garlic, cumin, coriander seeds, dry mango powder, red chilli, tea, salt, oil, water, coriander leaves, lemon wedges are used to make this delicious & mouth watering masala for paneer chole masala.
Paneer chole masala recipe
- Chickpeas / chole - 1 cup
- Paneer - 150 gm
- Tomato/tamatar - 1 large
- Onion/pyaz - 2 medium
- Ginger/adrak - ½ inch
- Garlic/lahsun - 3-4 cloves
- Cumin/jeera - 1.5 tsp, powder
- Coriander/dhania - 2 tsp, powder
- Dry mango powder/ aamchur - 1.5 tsp
- Red chili/ lal mirch - 2 tsp, powder
- Tea/chai - 2 tsp
- Salt - as needed
- Oil - 1.5 tbsp
- Water - 1.5 cup
- Coriander leaves/dhania patta - 2 branches, garnishing purpose, optional
- Lemon wedges - 2, optional
- 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