Main Course
May 07, 2020

PANEER CHOLLE

Hello everybody, happy Thursday everyone. You guys must be wandering why I start most of my blog with a happy gretting , like happy Thursday , happy Tuesday or happy weekends , it's because I want everybody's day to be happy or may be if they read it, it makes them happy. Also while writing happy it makes me happy. Okk okkk too much happy happy thing .
Also also , I really want to share this with you guys that yesterday we completed one month of blogging, so thank you everyone for this much support and I hope you guys will keep supporting us like this.
Also we post thrice a week but due to some reason we will be posting twice a week. I am student and had to give some time for my studies too. Hope you guys will be supportive for this decision.we will be posting on every Tuesday and Friday.
Now talking about today's recepie, it's paneer Cholle . So the day before yesterday we had some kadhai paneer for dinner and like 150-200 grams of paneer was left unused in the kitchen . Also we are a family of 8 people so that much of paneer would not be enough for a proper paneer dish for the next day . 
So what I did is I mixed the leftover paneer with some Cholle with a twist and everybody in the family loved it, so I am hoping you guys will love it too.

 KNOW NOW ABOUT THE DISH:----
  • Being truthful I have no idea or any knowledge related to the origin or history of this dish. Also I haven't tried it earlier anywhere or seen a video .
  • Do let us know if you have any experience of trying it and if you know the origin of this dish in the comments.
  • I just have some leftover panner and I used it in this way.
  • Also it's very easy, yumm, and you will get two different tastes in the same dish.
  • Basically I prepared it in three basic steps:--
(1) marinate the paneer
(2) shallow fry them 
(3) prepare the chollas and mix the paneer in it.
Let's move on to the detailed recepie. Starting with the marination of paneer first.
INGREDIENTS REQUIRE FOR MARINATION:--

  • Hung Curd ---- 1/4th cup
  • Mustard oil --- 2tablespoon
  • Red chilli powder--- 2 tablespoon
  • Black salt/ chat masala -- 1tablespoon
  • White salt --- according to taste 
  • Dried fenugreek leaves--- 1tablespoon
  • Gram flour---4-5 tablespoon
  • Paneer--- 150grams(large cubes)

PROCESS:--

  • take a mixing bowl add 2tablespoon of mustard oil and 2tablwapoon of red chilli powder, mix them well and leave it for 2-3 minutes.  Red chilli powder leaves all its colour when mixed with mustard oil that's why we are not using any colour in this recepie.
  • Now add all the other ingredients in the bowl i.e fenugreek leaves, black salt or chat masala, curd,gram flour and dried fenugreek seeds, mix them well.
  • Now add the paneer and coat it with the marination well. Handle the paneer with  light hands as it may break into peices.
  • Leave the paneer in marination for about 1/2 hour.
  • After half an hour, heat a tawa or a pan with some cooking oil, roast the paneer from each side. You can shallow fry or deep them as well. 
INGREDIENTS FOR CHOLLE
  •  Bay leave--2
  • Black cardomom---1
  • Cinamon--2inch
  • Cloves--4-5
  • Green cardomoms--3-4
  • Salt-- according to taste
  • Green chillies--3-4 slit
  • Cumin seeds--1tablespoom
  • Assafoetida--1/2teaspoon
  • Onion--2 medium (finely chopped)
  • Tomatoes-- 3medium size(pure)
  • Dry mango powder-- 1tablespoon 
  • Turmeric powder-- 2tablespoon 
  • Corriander powder--2tablespoon
  • Cumin powder--1/2 tablespoon 
  • Red chilli powder-- 1tablespoon
  • Garam masala powder-- 1tablespoon
  • Ginger-garlic paste--2teaspoon
  • Corriander leaves-- handfull (chopped)
  • Chickpeas or chollas--2cups(overnight soaked)
  • Cooking oil
PROCESS:--
  1. Wash the soaked chickpeas , then take a pressure cooker, add 4cups of water , soaked chickpeas and sprinkle some salt. Pressure cook them for 5 whistles.
  2. If you have forgotten to soak the chickpeas overnight, then also you can cook them instantly, want to know how, go to the list of blog we have uploaded and click on choola bhatura blog, their we have suggested an idea for it.
  3. Now take a kadhai , heat 4-5 tablespoon of cooking oil in it, then add asafoetida and cumin  seeds and all the whole spices to it, fry them for 1-2 minutes.
  4. Now add onions and fry them until they turn slightly brown, now add the tomato pure and mix them well and fry them for 4-5 minutes.
  5. After5minutes add all the powdered spices and fry until the oil starts separting from the masala.
  6. Then add the pressure cooked chickpeas, and mix well with the masala.
  7. Also don't through the water in which the chickpeas are pressure cooked, we will prepare gravy of this dish from it.
  8. After mixing the chickpeas well with masala , using a churn crush some chollas in the kadhai as they will prepare a thick gravy. 
  9. Add the reserved choola water to the gravy and boil it until it becomes a little thick. You can adjust the consistency of gravy according to your preference.
  10. Add the chopped Corriander leaves and wallah you choolas are ready.
  11. Now add the shallow fried paneer to the chollas , mix well and enjoy it with some parathas or double roti.
Do let us know what you think about this recepie , also follow us on Instagram(foodfolio 6416) as we keep posting different recepies their also. Share the picture if you try your hands on it.
Comment down below what recepies you want us to post, share the recepie with your friends if like it.
Keep cooking
Foodfolio♥️♥️


You Might Also Like

0 Comments