Achaari Paneer Chole Recipe
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Achaari Paneer Chole is a main course recipe mix of delicious kabuli chana with healthy paneer cooked in achaari masala. It is combination of aroma and flavor of pickle spices combined with Chole and paneer. Serve delicious Achaari Paneer Chole with roti, poori, paratha or rice. Read on to know Achaari Paneer Chole recipe.
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Ingredients
- Kabuli chana or safed chana Chickpeas - 2 cups
- Paneer-250 gms
- Finely chopped onion- ¼ cup
- Finely chopped tomatoes-1 cup
- Yogurt- ¼ cup
- Achaari masala- 3 tablespoon or to taste
- Chopped ginger- 2 teaspoon
- Chopped green chillies to taste
- Turmeric powder- 1 teaspoon
- Bay leaves- 2 small
- Coriander powder- 2 teaspoon
- Methi seeds- ½ teaspoon
- Kasuri methi dried fenugreek leaves - 1 teaspoon
- Mustard oil or any other cooking oil- 3 tablespoon
- Lemon juice- 1 tablespoon
- Salt
- Water as required
- Chopped coriander for garnishing
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Instructions
- Soak the chole overnight and boil in the morning with little salt (1 teaspoon) and turmeric powder (A pinch). Do not boil too much otherwise chole turn mushy and do not taste good in recipe.
- Heat oil in a pan adds methi seeds and fry for few seconds. Do not burn the seeds otherwise turn bitter.
- Add bay leaf and chopped onion. Fry till onion turns pink and become translucent.
- Add chopped tomatoes, green chilies and ginger. Cook till tomatoes become soft and masala start leaving its oil.
- Add turmeric, coriander powder, boiled chole and mix well.
- Add achaari masala, whisked yogurt, salt and mix well.
- Add ½ cup of water, cover the pan and cook for 4 to 5 minutes on low flame. You can increase or decrease water as per the required consistency of the gravy.
- Add paneer cubes, lemon juice, kasuri methi mix well. Cook for 4 to 5 minutes on medium flame.
- Garnish with chopped coriander leaves or onion rings.
- Serve hot with roti, paratha, pooris or rice of your choice.
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