Some dishes have the magic to comfort and nourish at the same time—and Chole Paneer is one of them. It’s a heartwarming North Indian curry that brings together the rich, earthy taste of chickpeas and the soft, creamy texture of paneer, all wrapped up in a beautifully spiced tomato-based gravy.
Growing up, dishes like Chole were a weekend staple in many Indian homes. But adding paneer to it takes the traditional curry to the next level—making it not just more indulgent but also higher in protein. Whether you’re preparing lunch for the family or a special dinner for guests, Chole Paneer strikes the perfect balance between homestyle comfort and festive flair.
What makes this recipe even more special is that it uses simple ingredients—no fancy restaurant-style additions—just the kind of everyday masalas and fresh ingredients that are likely already in your kitchen. It’s wholesome, satisfying, and delicious, especially when served hot with steamed rice, roti, or jeera rice.
If you’re looking for a vegetarian dish that’s rich in protein, packed with flavor, and easy to prepare, this Chole Paneer recipe is just what you need. Let’s get started!
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Ingredients
- Soaked Chole – 1 cup
- Paneer – 100 gm
- Cinnamon stick – small piece
- Black cardamom – 1
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Fenugreek leaves- ¼ tsp
- Salt – as per taste
- Oil – 2 tbsp
- Whole spices – Cinnamon stick, green cardamom, cloves, black peppercorns
- Green chili – 1
- Ginger – ½ inch
- Cashews – 7
- Chopped tomato – 2
- Dry mango powder – ¼ tsp
- Chopped fresh coriander leaves – to garnish
Method
Step 1: Boil the Chickpeas
- Let’s begin by preparing the flavorful Chole Paneer gravy with simple spices. This dish is great for lunch or dinner.
- Firstly soak chickpeas (chole) in water for 5 hours or overnight.
- Now take 1 cup of soaked chickpeas to a pressure cooker.
- Add a small cinnamon stick and 1 black cardamom, pour enough water to cover the chickpeas.
- Add ¼ tsp turmeric powder and about ¾ tsp salt (adjust to taste).
- Close the lid and cook for 2 whistles on medium heat. Then turn off the stove and let the pressure release naturally.
Step 2: Prepare the Tomato Base
- Now heat a little oil in a pan.
- Next add a small piece of cinnamon, 1 green cardamom, 1 clove, and 2–3 black peppercorns.
- Then add 1 chopped green chili and ½ inch grated or chopped ginger, 6–7 cashews and 2 finely chopped tomatoes.
- Sprinkle ¼ tsp turmeric powder and sauté everything well.
- Cover the pan with a lid and cook on low heat for about 10 minutes until the tomatoes soften completely.
Once done, allow the mixture to cool slightly and then grind it into a fine paste using a blender.
Step 3: Make the Gravy
- Heat a pan on medium heat and add a little oil.
- Next Add the prepared tomato-cashew paste.
- Cook the paste well by stirring continuously for 5–7 minutes.
- Add the remaining ¼ tsp turmeric powder, ½ tsp red chili powder, and ¼ tsp Kasuri methi. Sauté the mixture until oil starts to separate.
- Now add the boiled chickpeas along with the water used during boiling.
- Mix well so that the chickpeas absorb the flavors of the gravy.
- After that add paneer cubes to the mixture.
- To make the dish tangy and flavorful, add ¼ tsp amchur powder and salt as per taste.
- Pour in some hot water if needed to adjust the consistency.
- Cover the pan and cook everything together for 10 minutes on medium heat.
- Once cooked, turn off the heat and garnish with fresh coriander leaves.
- Serve hot with roti, rice, or paratha.
