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    Home » Curries

    Chana Paneer (Chole Paneer)

    Published: May 4, 2016 · Last Modified: Aug 23, 2022 by Kanan Patel / 11 Comments

    Jump to Recipe Pin Recipe

    Chana paneer recipe - boiled chickpeas and paneer cubes are simmered in slightly creamy, spicy punjabi gravy which is made from onion, tomato and few spices. It is also called Punjabi chole paneer masala.

    Chana paneer served in a bowl with a garnish of cilantro.

    If you are a regular reader, by now you know that we are chole lover family. We like it so much that I end up making chole recipe at least once a week. Also I don’t want to get bored of having same chole masala every week, so I do make many different versions.

    The gravy made is almost similar to other punjabi chole recipe. The only extra additions are kasoori methi and heavy cream. These two you will find in almost all paneer gravies. That’s why I decided to add them here too. It makes it more delicious and slightly different tasting from usual chana masala recipe.

    Check out other paneer recipes
    Kadai Paneer  //  Tawa paneer  //  Matar paneer

    Step By Step Photo Instructions:

    1) Wash chana under running cold water till water runs clear.

    2) Soak them in enough water for at least 8 hours of overnight. After the soaking time, they will get doubled in size. Drain the water and discard that soaking water.

    Soak kabuli chana chickpeas

    3) Take those soaked chana into pressure cooker, add fresh 1 ½ cups of water. Also add cinnamon stick, cloves, black cardamom and green cardamoms. If you want you can add a tea bag too, it will give dark colored chana. Here I have not used.

    4) Cover the cooker with the lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on HIGH + 15 minutes on low heat. Or cook till chana are soft and cooked. Let the pressure go down by itself, then open the lid. Discard the spices and tea bag (if using).

    Collage of 2 images showing adding whole spices and cooked chickpeas.

    5) Heat the oil in a pan on medium heat. Once hot add chopped onions, sprinkle little salt to speed up the process. Mix and cook.

    6) Cook till onions become translucent or pink and soft.

    Collage of 2 images showing adding and cooking onion.

    7) Now add ginger paste and garlic paste.

    8) Mix and saute for a minute or till the raw smell of ginger garlic goes away.

    Collage of 2 images showing adding and sauteing ginger garlic paste.

    9) Now add prepared tomato puree and slit green chili.

    10) Mix well.

    Collage of 2 images showing adding and mixing tomato puree.

    11) Bring it to a simmer.

    12) If it splutters a lot, you can partially cover it. Continue cooking and do stir occasionally to make sure that it is not sticking to the pan.

    Collage of 2 images showing simmering gravy and cooking covered.

    13) Once it stops spluttering, you can remove the lid, cook till all the moisture is evaporated and oil is oozing out from the sides.

    14) Now add remaining salt, turmeric powder, red chili powder, coriander powder and cumin powder.

    Collage of 2 images showing cooked onion tomato mixture and adding spice powders.

    15) Mix well and cook for a minute.

    16) Now add cooked chole with its water.

    Collage of 2 images showing mixing spices and adding cooked chickpeas.

    17) Mix well, if needed you can add extra water to make gravy consistency. Here I have added ½ cup of extra water.

    18) Let it simmer for 5-6 minutes.

    Collage of 2 images showing simmering gravy.

    19) Now add amchur powder, garam masala and crushed kasoori methi.

    20) Stir well.

    Collage of 2 images showing adding remaining spices and mixed.

    21) Now add paneer cubes.

    22) Gently mix well and simmer for 2-3 minutes.

    Collage of 2 images showing adding paneer and mixed.

    23) Now add heavy cream.

    24) Cook for a minute and then turn off the stove.

    Collage of 2 images showing adding cream and mixed.

    25) Lastly add chopped coriander leaves.

    26) Mix well

    Collage of 2 images showing adding cilantro and mixed.

    Chole paneer or chana paneer is ready to serve. If not serving right away then keep it covered so it stays warm.

    Serving suggestion: Serve chole paneer masala or chana paneer with bhatura or puri or paratha. It can be served with naan or kulcha too. You can also have it with plain rice or jeera rice.

    Chana paneer served in a bowl.

    Did you try this chole paneer recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Chana paneer recipe | Chole Paneer | Punjabi chole paneer masala
    Print Pin Save Saved!

    Chana Paneer (Chole Paneer)

    4.75 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Two popular dishes chole and paneer are combined for good. Try this chana paneer aka chole paneer and I am sure you will love it.
    Author: Kanan
    Course: Main Course
    Cuisine: North Indian,Punjabi
    Calories: 471kcal
    Servings 2
    Prep Time 8 hours 15 minutes
    Cook Time 40 minutes
    Total Time 8 hours 55 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ½ cup Dried white chickpeas (Chole or kabuli chana or safed chana)
    • 1 ½ cups Water
    • 1 inch Cinnamon stick
    • 2 Cloves
    • 1 Black cardamom
    • 2 Green cardamoms
    • 1 Tea bags optional (I have skipped it)
    • 100 grams or 3.5 oz or ¾ cup Paneer cut into small cubes
    • 2 tablespoons Oil
    • ½ cup Red onion finely chopped
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • 1 teaspoon Garlic paste or freshly grated
    • 2 small or 1 cup Tomato pureed
    • 1 Green chili slit
    • Salt - to taste
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Red chili powder
    • 1 teaspoon Coriander powder
    • ½ teaspoon Cumin powder
    • ½ cup Water
    • 1 teaspoon Amchur powder (Dried mango powder)
    • 2 teaspoons Kasoori methi (Dried fenugreek leaves)
    • ½ teaspoon Garam masala
    • 1-2 tablespoon Heavy whipping cream or fresh cream or malai
    • 1 tablespoon Cilantro or coriander leaves finely chopped

    Instructions 

    • Wash chana under running cold water till water runs clear.
    • Soak them in enough water for at least 8 hours of overnight.
    • After the soaking time, drain the water and discard that soaking water.
    • Take those soaked chana into pressure cooker, add fresh 1 ½ cups of water. Also add cinnamon stick, cloves, black cardamom and green cardamoms. If you want you can add a tea bag too, it will give dark colored chana. Here I have not used.
    • Cover the cooker with the lid, put the weight on and turn the heat on high.
    • Pressure cook it for 2 whistles on HIGH + 15 minutes on low heat. Or cook till chana are soft and cooked.
    • Let the pressure go down by itself, then open the lid. Discard the spices and tea bag (if using).
    • Heat the oil in a pan on medium heat.
    • Once hot add chopped onions, sprinkle little salt and cook till onions become translucent or pink and soft.
    • Now add ginger paste and garlic paste. saute for a minute
    • Now add prepared tomato puree and slit green chili. Mix well.
    • Bring it to a simmer. If it splutters a lot, you can partially cover it. Continue cooking and do stir occasionally to make sure that it is not sticking to the pan.
    • Once it stops spluttering, you can remove the lid, cook till all the moisture is evaporated and oil is oozing out from the sides.
    • Now add remaining salt, turmeric powder, red chili powder, coriander powder and cumin powder. Mix well and cook for a minute.
    • Now add cooked chole with its water.
    • Mix well, if needed you can add extra water to make gravy consistency. Here I have added ½ cup of extra water.
    • Let it simmer for 5-6 minutes.
    • Now add amchur powder, garam masala and crushed kasoori methi. Stir well.
    • Now add paneer cubes. Gently mix well and simmer for 2-3 minutes.
    • Now add heavy cream. Cook for a minute then turn off the stove.
    • Lastly add chopped coriander leaves. Mix well.

    Nutrition

    Calories: 471kcal | Carbohydrates: 48.9g | Protein: 19.6g | Fat: 23.9g | Saturated Fat: 6.2g | Cholesterol: 25mg | Sodium: 870mg | Potassium: 1162mg | Fiber: 12.4g | Sugar: 13g | Vitamin A: 1400IU | Vitamin C: 27.2mg | Calcium: 150mg | Iron: 6.3mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Mirandamom

      September 13, 2021 at 8:32 pm

      Excellent dish. There’s a little something special in this gravy— maybe it’s the black cardamom..?5 stars

      Reply
      • Kanan Patel

        September 14, 2021 at 3:12 pm

        could be black cardamom. It has unique smokey aroma.

        Reply
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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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