Chola Panner is not just a dish; it's a delightful culinary journey through the flavors of North Indian cuisine. This simple, yet authentic recipe brings together chickpeas and paneer (cottage cheese) in a symphony of spices that captivate both the heart and palate. Perfect for those who appreciate both vegetarian delights and robust Indian flavors, Chola Panner stands out for its ease of preparation while still offering a depth of taste that can satisfy seasoned cooks and novices alike.
Ingredients
- 1 cup chickpeas (chola or chole), soaked overnight
- 200 grams paneer, cut into cubes
- 2-3 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2-3 garlic cloves, minced
- 1 inch piece of ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 2-3 cloves
- 2-3 cardamom pods
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 teaspoon amchur (dry mango powder)
- Handful of fresh coriander leaves, chopped for garnish
Preparation Steps
1. Soak the Chickpeas
Soak the chickpeas overnight or for at least 6-8 hours. This softens them, making them perfect for cooking into a tender delight.
2. Cook the Chickpeas
Drain the soaked chickpeas, rinse, and pressure cook with enough water to cover them, along with a pinch of salt. After the first whistle, reduce heat and cook for about 15-20 minutes or until the chickpeas are tender. Set aside.
3. Prepare the Base
- Heat oil or ghee in a pan over medium heat. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Once they start to sizzle, add the onions.
- Cook the onions until they turn golden brown. Then, add garlic, ginger, and green chilies. Sauté until the raw smell dissipates.
4. Add Spices and Tomatoes
Reduce the heat to low, add turmeric, coriander, cumin, garam masala, and red chili powder. Stir well to combine. Pour in the tomato puree and cook until the oil starts to separate from the masala, indicating that the spices are well-cooked and the flavors have melded together.
5. Combine and Simmer
- Add the cooked chickpeas along with their cooking water to the masala. If you need more water, add it bit by bit to maintain the desired consistency.
- Simmer for about 10 minutes to allow the chickpeas to absorb the flavors. Taste and adjust salt and spices as needed.
- Gently add the paneer cubes into the gravy. If you prefer, you can first pan-fry the paneer to give it a golden hue, which adds an extra layer of flavor.
6. Final Touches
- Sprinkle amchur to add a tangy twist to the dish.
- Let the paneer simmer for a few minutes to soak up the flavors.
🍲 Note: Be gentle when stirring the paneer to avoid crumbling it.
Serving Suggestion
Serve Chola Panner hot with:
- Naan or rotis
- Jeera Rice or plain steamed basmati rice
- Garnish with fresh coriander leaves and perhaps a dollop of cream for extra richness
Variations and Tips
- Enhance with vegetables: Add boiled potatoes or bell peppers for a twist.
- Make it creamy: Add a splash of cream or cashew paste at the end for a richer texture.
- Low on time? Use canned chickpeas, but fresh ones provide a better taste.
Chola Panner is a testament to the richness of Indian vegetarian cuisine. It's not just food; it's an experience of rich spices, tender chickpeas, and succulent paneer, all melding together to create a meal that's both comforting and exotic. Whether you're cooking for a crowd or simply for a quiet dinner, this dish will undoubtedly leave a lasting impression with its flavors, textures, and the warmth it brings to the table. The key to making this dish shine lies in the balance of spices and the love you put into each step of the process. Enjoy the warmth and flavors of this North Indian delicacy, and let your taste buds dance with joy!
Can I make Chola Panner without paneer?
+
Absolutely! If you prefer a dairy-free version or simply want to omit paneer, you can either increase the amount of chickpeas or add other vegetables like potatoes or peas to the dish for texture and variety.
How long can I store leftover Chola Panner?
+
Chola Panner can be refrigerated for up to 3 days in an airtight container. It often tastes better the next day as the flavors have had time to mingle. You can reheat it gently on the stove or in the microwave, adding a bit of water if needed to adjust the consistency.
What are the common side dishes served with Chola Panner?
+
Besides naan or roti, Chola Panner pairs well with:
- Jeera Rice (cumin rice)
- Basmati Rice or Pulao
- Sliced onions and fresh green chilies for an extra kick
- Salads with a tangy dressing to balance the richness of the dish
