Chole Paneer Recipe: Have you ever wondered when guests come over, what can you prepare that tastes special and doesn’t require a lot of hassle to prepare, then today’s recipe is perfect for you. Chole Paneer is a dish that is prepared by combining the earthy aroma of chickpeas with the creamy taste of paneer. This dish is loved by everyone, be it a children’s party, a family get-together or a special Sunday lunch. When you serve hot chole paneer with puri rice, bhature or jeera, the pleasure doubles. Its scent spreads throughout the house and the person eating says, “Wow! This tastes like a restaurant.” The most important thing is that it is very easy to make. Simply boil the chickpeas beforehand, and a simple homemade paneer with a pinch of spices will give an amazing taste that memories of eating out will fade away. So let’s know the easy way to prepare chole paneer at home.

Ingredients required to prepare chole paneer
Main ingredients:
– Shuli – 1 cup
– Paneer – 200 grams (cut into cubes)
– Onions – 2 (finely chopped)
– Tomatoes – 2 (make harissa)
– Ginger and garlic paste – 1 tablespoon
– Green chillies – 1-2 (finely chopped)
– Oil or ghee – 2-3 tablespoons
– Salt – to taste

For seasoning:
– Cumin – 1 teaspoon
– Turmeric powder – ½ teaspoon
– Coriander powder – 1 tablespoon
– Red pepper powder – ½ teaspoon
– Garam Masala – ½ teaspoon
– Powder or lemon juice – 1 teaspoon
– Tea leaves – 1 teaspoon (to add color to the chickpeas)

Easy way to prepare chole paneer
1. Soak and boil chickpeas:
Soak chickpeas in water overnight until tender. In the morning, put it in the cooker and add salt to taste and tea leaves tied in a small bundle. Boil for 5-6 whistles. This will make the chickpeas mushy and dark brown, just like restaurant hummus.

2. Paneer Fry:
Now fry the paneer pieces in oil until they become light golden in colour, this will prevent them from breaking apart in the vegetables and the taste will be excellent too, take them out and keep them aside.

3. Preparing the tadka and masala:
Heat the oil in a frying pan. Add cumin seeds to it and let it crackle. Then add the chopped onion and fry until golden brown.
Now add ginger garlic paste and green chillies. When the smell starts to appear, add tomato paste to it.
Next add turmeric, coriander powder, red chilli and salt.
Fry the spices until the oil rises, this step is the lifeline to the true taste of Chole Paneer.

4. Chickpea and paneer mixture:
Now add the boiled chickpeas and mix well with the spices. Leave it on low heat for about 10 minutes until the chickpeas dissolve well in the spices.
Now add the fried paneer pieces and cook for another 5-7 minutes until the masala is absorbed into the paneer.

5. The final touch:
Before turning off the gas, add the garam masala and dry mango powder and mix. Add some green coriander on top, close the lid and leave it covered for 2 minutes until all the flavors blend together.

How do you serve?
Serve Paneer Chole hot with Bhacher, Puri, Tandoori Roti or Jeera Rice. Adding some butter on top will enhance the taste.
If you are making it for a lunch or dinner party, pair it with raita, salad and papad and everyone will lick their fingers!

Some useful tips:
1. Hummus is browned with just tea leaves, no coffee or soy sauce needed.
2. If you like, you can also use tofu instead of cheese.
3. To enhance the spicy taste, you can also add some kasoori methi.
4. Leftover chole paneer tastes better the next day, just add some water while reheating.