Ingredients with Measurements:
- 2 cups of chickpeas, soaked overnight
- 1 cup of paneer, cubed
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 2 green chilies, finely chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 tablespoon of oil
- Salt to taste
- Water as required
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the soaked chickpeas and add them to the pressure cooker with enough water to cover them. Add salt and pressure cook for 3-4 whistles or until the chickpeas are cooked.
2. In a separate pan, heat oil and add cumin seeds. Once they start to splutter, add chopped onions and green chilies. Saute until the onions turn golden brown.
3. Add ginger and garlic paste and saute for a minute. Then add chopped tomatoes and cook until they turn soft and mushy.
4. Add coriander powder, garam masala, turmeric powder, and red chili powder. Mix well and cook for 2-3 minutes.
5. Add the cooked chickpeas along with the water they were cooked in. Mix well and let it simmer for 10-15 minutes.
6. Add cubed paneer and cook for another 5-7 minutes.
7. Garnish with chopped coriander leaves and serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Pressure cook on high flame until 3-4 whistles.
Serving size:
- Serves 4-5 people
Nutritional information:
- Calories: 350 kcal
- Fat: 15 g
- Carbohydrates: 40 g
- Protein: 18 g
Substitutions for ingredients:
- Paneer can be substituted with tofu or cottage cheese.
Variations:
- Add boiled potatoes to the chole for a different texture.
- Add a dollop of yogurt on top of the chole for a creamy flavor.
Tips and tricks:
- Soak the chickpeas overnight for better texture.
- Use fresh paneer for better taste.
- Adjust the spice levels according to your taste.
Storage instructions:
- Store the leftover chole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chole in a pan on low flame until heated through.
Presentation ideas:
- Serve the chole in a bowl with a side of rice or roti.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Serve with raita or salad.
Troubleshooting advice:
- If the chole is too thick, add more water to adjust the consistency.
Food safety advice:
- Make sure to cook the chickpeas thoroughly to avoid any foodborne illnesses.
Food history:
- Chole is a popular dish in North India and is often served with rice or roti.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian