material
Kabuli gram 1 cup
Paneer 200 gms
Tomato 1 cup puree
Onions cut 1 cup
Ginger 1 tablespoon
Garlic 1 1/2 large teaspoons
Green pepper 1 small spoon finely chopped
Green coriander 2 tablespoons
Oil 3 tablespoons
Clove 4 pieces
Cinnamon 1 small piece
Circle 1 piece
2 pieces of sharpened leaves
Red pepper 2 teaspoons
Turmeric 1 teaspoon
Blessed Powder 3 Tablespoons
Chhole masala 1 tablespoon
Salt 2 teaspoons or according to taste
Method
Soak the chickpeas in two cups of water or soak it 7 or 8 times.
The next day, add soaked chickpeas to two pressure water in pressure cooker and boil for 10 minutes.
Tighten the onions and tomatoes in the jaggery.
Cut the paneer into small pieces and cut it in small pieces. Or you can also boil the paneer in oil.
Finely chop the garlic and green chillies Make ginger tight and ginger.
Heat 3 tablespoons of oil in one embroidery and put sharp leaves, cloves, lentil sugar and chopped flowers in oil.
Now add finely chopped garlic, green chilies and ginger and cook till ginger is cooked.
Put a grated onion and cook for 4 to 5 minutes.
Now put the whole tomato paste and cook it for 3 to 4 minutes until the oil starts releasing.
Dried spices nowadays in the chickpea gourve. Mix red chili powder, turmeric powder, coriander powder, chickpea spice powder and salt and mix well.
Mix all the ingredients well and cook for 5 minutes. Put some water into a gravy and mix it.
Now boil the boiled chickpeas. Turn off the lid and let the chickpea curry cook on a low flame.
Now pour the pieces of paneer and let it cook for 4 minutes.
Chole paneer vegetable is ready. Serve with Cholera Paneer with Swadist Garlic Nan, Lucha Paratha or Bhatroo.
