Quick & Easy Chole (Chickpea Curry) with Paneer

Step 1: Pressure Cook Chole & Aromatics

Add 1 cup overnight soaked chickpeas, 3 medium tomatoes, 2 medium peeled onions, 2 green chilies, a 2-inch piece of ginger, 12-15 garlic cloves, 4 cups of water, 4-5 cloves, 2 green cardamom pods, 1 bay leaf, 2 dry red chilies, 1 star anise, a 2-inch cinnamon stick, and 1 tsp salt to a pressure cooker. Close the lid and cook on medium flame for 5-6 whistles.

Step 2: Prepare Chole Base Paste

Once the pressure releases, open the cooker. Carefully remove the boiled tomatoes, onions, green chilies, ginger, garlic, dry red chilies, cloves, cardamom, star anise, and cinnamon stick (leave the bay leaf in the chole). Transfer these removed ingredients to a blender. Mash some of the boiled chickpeas in the cooker with a spoon to thicken the gravy later. Blend the removed ingredients with a little chole water until a smooth paste is formed.

Step 3: Sauté the Gravy Base

Heat 2-3 tablespoons of mustard oil in a kadhai (wok) until hot. Add 1/2 tsp cumin seeds and let them splutter. Add the prepared smooth paste to the kadhai. Cook the paste on medium flame for 2-2.5 minutes, stirring continuously, until the oil starts to separate from the paste.

Step 4: Add Dry Spices & Simmer

Reduce the flame to low. Add 1/2 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, 1 tbsp coriander powder, 1/2 tsp garam masala powder, and salt to taste. Mix well and cook for about 1 minute. Add about 1 cup of water to adjust the gravy consistency. Cover the kadhai and simmer on low-medium flame for 3-4 minutes to allow the flavors to meld.

Step 5: Combine Chole with Gravy

Uncover the kadhai and stir the gravy. Add the boiled chickpeas (along with the remaining water and bay leaf from the pressure cooker) to the gravy. Mix everything thoroughly. Add 1 tbsp kasuri methi and 1/2 tsp black salt. Stir well.

Step 6: Final Simmer & Paneer (Optional)

Cover the kadhai again and let the chole simmer on low-medium flame for 8-10 minutes, allowing the chickpeas to absorb the flavors of the gravy. Meanwhile, if using, deep-fry 200g paneer cubes in hot oil until light brown. Once the chole has simmered, add the fried paneer cubes (if using) and garnish with fresh chopped coriander. Serve hot.

• For a thicker gravy, mash some of the boiled chickpeas directly in the pressure cooker before adding them to the gravy.

• Adjust the amount of green chilies and dry red chilies according to your spice preference. You can skip dry red chilies if you prefer less spicy.

• Taste the chole after adding black salt and kasuri methi, and adjust seasonings as needed.

• To make a refreshing side salad: Thinly slice 4 medium onions, 1 large cucumber (into half-moon shapes), and 2 medium tomatoes. Add 1/4 cup sliced pickled jalapenos and 5-7 green chilies (slit lengthwise) if desired. Season with salt to taste, black salt to taste, 1 tsp chaat masala, and 1/2 tsp Kashmiri red chili powder. Squeeze in the juice of 2 lemons and add 1/4 cup chopped fresh coriander. Mix well and refrigerate for at least 30 minutes before serving for best flavor.

• For 'black chole' (darker color), you can add a tea bag or a pinch of baking soda during pressure cooking.

• Instead of paneer, you can add boiled and cubed potatoes for 'Aloo Chole'.