Chole Paneer Sabji (No Onion, Garlic)
Chole Paneer Sabji is a popular North Indian dish made with chickpeas, paneer (cottage cheese), and a blend of aromatic spices. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. We have used skimmed milk paneer to make this dish healthier. It is also a good source of protein and fiber, thanks to the chickpeas and paneer. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
192 kcal
Protein
9 g
Carbs
26 g
Fat
6 g
Fiber
7 g
Ingredients
Chickpeas (Raw)
1 small cup (100g)
Garam Masala
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Cumin seeds
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Common salt
0.5 tsp (2.5g)
Paneer Homemade (Toned milk)
0.25 cubed, cup (50g)
Ginger Paste
1 tsp (5g)
Instructions
Preparation
-Soak chole (chickpeas) in water overnight.
-Pressure cook the soaked chickpeas (chole) with enough water and salt for 2-3 whistles or until they are soft. Drain and set aside.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add ginger paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, garam masala, red chili powder, and salt. Stir well.
Add the cooked chickpeas and water. Mix well and let it cook for 5-7 minutes over medium heat.
Add the paneer cubes and mix gently, making sure not to break them.
Cover the pan with a lid and let it cook for another 10 minutes until the paneer is soft and cooked through.
Garnish with fresh coriander leaves and serve hot.