CholePaneer/PaneerChole Masala CholePaneer/PaneerChole Masala


India is a land of diverse culture. Among other things food also contributes in diversity. Paneer is considered to be vegetarians delight. It is by far the most ordered vegetarian ingredient in any Indian restaurant. And when we marry Paneer with Chana the end result is a treat that one should never miss. Mouth-watering Chanapaneer masala is the kind of dish anyone would love to eat with roti or poori. Chanapaneer combines the richness of paneer to the spicy Indian taste bud tickling Chana.


  1. Wash and soak chickpeas overnight.
  2. Pressure cook or soft cook them in a pot with a pinch of soda, water and turmeric.
  3. If pressure cooking, do it on a medium heat for 1 whistle
  4. Add oil to pan and heat it
  5. Sauté cumin for 1 minute
  6. Sauté ginger garlic paste until raw smell goes off
  7. Add onion chopped or paste. Sauté until golden.
  8. Add chopped tomatoes or pureed. Cook for 2-3 minutes
  9. Add chili powder, garam masala and salt.
  10. Sauté until mixture leaves the sides of the pan
  11. Make sure the raw smell of onions and tomatoes have gone totally.
  12. Add cooked chana along with left over stock. Stir and adjust the consistency by adding more water if necessary
  13. Cover and simmer until gravy thickens.
  14. If you prefer semi dry curry, let moisture evaporate by cooking further on medium flame
  15. Add paneer and kasurimethi. Stir and cook just for a minute.
  16. Switch off the stove. Add coriander leaves and keep covered.
  17. Serve with roti or rice and a salad.

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