Chole Paneer
A comforting North Indian curry where tender chickpeas and soft paneer cubes are simmered in a flavorful onion-tomato gravy. This lightened-up version delivers authentic taste within a controlled calorie count, perfect for a balanced meal.
For 4 servings
Soak and prep the chickpeas.
Rinse the dried chickpeas and soak them in plenty of water for at least 8 hours or overnight. Once soaked, drain the water.
TIPSoaking chickpeas not only softens them but also makes them easier to digest.Cook the chickpeas.
In a pressure cooker, add the soaked chickpeas, 1.5 cups of fresh water, and a pinch of salt. Cook for 5-6 whistles on medium heat, or until the chickpeas are soft and tender. Let the pressure release naturally.
TIPDon't discard the water the chickpeas were cooked in; this 'chickpea stock' adds great flavor to the gravy.Prepare the paneer and aromatics.
While the chickpeas cook, cut the paneer into small cubes. Finely chop the onion and puree the tomatoes. Have the ginger-garlic paste ready.
Build the masala base.
- Heat mustard oil in a kadai or pan over medium heat. Once it's hot, add the cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn soft and light golden brown, about 4-5 minutes.
- Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Stir in the tomato puree and cook for 3-4 minutes.
Cook the gravy.
- Add the turmeric powder, coriander powder, and chana masala. Mix well and cook for 2-3 minutes, until the oil starts to separate from the masala.
- Add the cooked chickpeas along with their cooking water to the pan. Mash a few chickpeas with the back of a spoon to thicken the gravy.
- Add the salt, mix well, and bring the curry to a simmer. Let it cook for 5-7 minutes for the flavors to meld.
TIPIf the gravy is too thick, add a little hot water to reach your desired consistency.Add paneer and finish.
Gently add the paneer cubes to the simmering gravy. Sprinkle the garam masala on top. Stir gently and cook for another 2 minutes. Be careful not to overcook the paneer as it can become chewy.
Garnish and serve.
Turn off the heat, garnish with fresh chopped coriander leaves. Let the curry rest for 5 minutes before serving hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer paneer, you can soak the cubes in hot water for 10 minutes before adding them to the curry.
- 2Using the water from cooking the chickpeas is key for a flavorful gravy.
- 3Mashing some of the chickpeas helps to naturally thicken the curry without adding any flour.
- 4Don't skip letting the curry rest for a few minutes before serving; it allows the flavors to deepen.
- 5For a slight tang, you can add a squeeze of lemon juice at the end.
Frequently asked questions
Yes, Chole Paneer is a healthy dish. It's rich in plant-based protein from both chickpeas and paneer, and high in fiber. This version is specifically designed to be lower in calories by using minimal oil, making it a great choice for a balanced diet.
