Step-by-Step Instructions

1. 1.Boil Chickpeas

   Take 2 cups of overnight soaked chickpeas in a pressure cooker. Add salt to taste and 1.5 liters of water. Pressure cook for 4 whistles until chickpeas are soft and well-cooked.

2. 2.Prepare Special Chole Masala

   On a plate, gather 1 red chili, 4 green cardamoms, 1 star anise, 1 javitri, 1 inch cinnamon stick, 1 tsp cumin, 8-10 black peppercorns, 1 tsp coriander seeds, 1 tsp chana daal, 1/2 tsp ajwain, 1 tsp saunf, 1 tsp khattai, 1 tsp kala namak, and 1/2 tsp heeng. Grind all these spices together in a mixer to a fine powder. Set aside 1 teaspoon of this special chole masala for later use.

3. 3.Prepare Gravy Paste

   In the same mixer jar with the remaining ground masala, add 2 green chilies, 1 chopped tomato, 1/2 cup chopped coriander, 8-10 garlic cloves, and a 1-inch piece of ginger. Add a little water and grind everything into a smooth paste.

4. 4.Check and Drain Chickpeas

   Once the pressure cooker cools down, open it and check if the chickpeas are well-cooked. They should be soft and mashable. Drain the chickpeas, reserving the cooking water for later.

5. 5.Fry Chickpeas with Spices

   Heat 1 tablespoon of mustard oil in an iron kadhai. Add the boiled chickpeas to the hot oil. Separate about 1 cup of the boiled chickpeas; these will be used to make a paste later. Fry the remaining chickpeas for 3-4 minutes. Add 1 tsp kasuri methi, salt to taste, 1/2 tsp haldi powder, 1/2 tsp red chili powder, 1 tsp dhaniya powder, and the 1 tsp of special chole masala that was set aside. Mix well and fry for another 2-3 minutes. Finally, add 1 tsp Kashmiri red chili powder for color and mix. Fry for 2-3 minutes until well coated and slightly crispy. Transfer the fried chickpeas to a separate bowl.

6. 6.Prepare Gravy Base

   In the same kadhai, add 2 tablespoons of mustard oil. Once hot, add 1 tablespoon of finely chopped garlic and fry until it turns slightly golden. Then add 1 tablespoon of finely chopped ginger and fry. Next, add 1 finely chopped onion and sauté until it turns golden brown. Add 2 finely chopped tomatoes and cook until they soften and the oil starts to separate. Stir in 1/2 tsp red chili powder. Now, add the prepared gravy paste (from Step 3) to the kadhai. Mix well and cook until the oil separates from the masala, indicating it's well-cooked.

7. 7.Add Chickpea Paste and Water

   Take the 1 cup of boiled chickpeas that were separated earlier and blend them with a little water in a mixer to form a smooth paste. Add this chickpea paste to the gravy in the kadhai and mix thoroughly. Pour in the reserved chickpea water (about 1 big bowl) into the gravy. Mix well and let it simmer, stirring occasionally to prevent sticking.

8. 8.Combine and Finish the Chole

   Once the gravy thickens slightly (after about 5-6 minutes of simmering), add the fried chickpeas (from Step 5) to the kadhai. Mix everything gently. Add 2 teaspoons of butter, 4-5 thick slices of tomatoes, 150g of paneer cubes, 3-4 sliced green chilies, and some fresh chopped coriander. Drizzle 1 teaspoon of lemon juice over the chole. Cover the kadhai and cook on low flame for 5 minutes to allow the flavors to meld and the tomatoes to soften.

9. 9.Serve Punjabi Chole Paneer

   After 5 minutes, remove the lid and gently mix the chole. Your restaurant-style Punjabi Chole Paneer is now ready to be served hot. Garnish with fresh onion rings and extra paneer cubes. Enjoy with bhature, puri, or rice.