Achaari Paneer Chole: Spicy Indian Chickpea and Paneer Curry

Soaking is Key: Soaking the chickpeas overnight ensures they cook evenly and become soft and tender. Don't skip this step!
Adjust the Spice Level: The amount of green chilies and achaari masala can be adjusted to your preference. Start with less and add more as needed.
Don't Overcook the Paneer: Overcooked paneer can become rubbery. Add it towards the end and cook just until heated through.
Make it Ahead: This dish tastes even better the next day! Prepare it ahead of time and reheat gently before serving.

Name: Achaari Paneer Chole: Spicy Indian Chickpea and Paneer Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cup Kabuli Chana (also known as safed chana; soak overnight, chickpeas); 1 tsp Turmeric Powder (haldi); 1 tsp Salt (for boiling chickpeas); 3 tbsp Mustard Oil (or vegetable oil); 1/2 tsp Fenugreek Seeds (methi dana); 1/2 cup Onion (finely chopped); 2 leaves Bay Leaf (small); 1 cup Tomato (finely chopped); 2-3 Chili (adjust to taste, chopped, green); 2 tsp Ginger (chopped); 2 tsp Coriander Powder (dhania); 3 tbsp Achari Masala (or to taste); 1/4 cup Yogurt (curd, whisked); 1.5 tsp Salt (or to taste); 1/2 cup Water (as needed, or more); 250 gm Cottage Cheese (indian cottage cheese, cubed); 1 tsp Dried Fenugreek Leaf (dried fenugreek leaves); 1 tbsp Lemon Juice; 2 tbsp Coriander (chopped, or onion rings)

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