PUNJABI CHOLEY PANEER MASALA /                 CHOLEY PANEER MASALA                    (Without onion and garlic)

PUNJABI CHOLEY PANEER MASALA / CHOLEY PANEER MASALA (Without onion and garlic)

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Choley kulche is a popular street food in northern India, it reminds me of my days in Delhi and Faridabad there we can see many street vendors selling this Choley kulche or Matar kulcha either on their mobile carts which were hand pulled or on bicycles. They carry this shiny huge brass pots with them which makes the customers more attracted to them, they cook the choley in those pots and serve them with soft fluffy kulche. These kulche are very different from the kulcha we get in restaurants they are more like the soft spongy pav or buns we have but the taste is different.

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These soft fluffy kulchas soak up the yummy light gravy of choley and when you have a morsel of these both it’s a burst of flavors inside your mouth, mmmm….. So soul satisfying…. But if you cant get Kulcha in that case enjoy this Punjabi choley paneer with roti, paratha, puri, chapatti or even steamed rice whatever you prefer it with, but nowadays ready-made kulchas are available at any super markets easily as I got them in one of my nearby stores and instantly picked them up to relish them with my recipe of “Punjabi choley paneer masala” , without onion and garlic. This recipe I make during my fasting days when I am allowed to have proper meal only one time in a day and that too without adding any onion and garlic, so this is a perfect choice to end my day while I am on fasting the whole day. Do try this recipe and I am sure you will not miss your onion and garlic in this dish as it’s so flavorful even without them. You can add some chopped onions at the time of serving if you are not fasting and enjoy it anytime, as I have made it for fasting days so I have avoided it totally. So

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I am going to relive my street food hunger with quality ingredients and hygienic preparations at home, how about you…. Go ahead try this recipe and enjoy with your family and friends in this fasting season coming ahead and if you do try this recipe do try to give me a feedback if possible would be happy to hear from you all. Sending this recipe for Navratri special dishes theme in Healthy wealthy blog hop group.

More related recipes are there on my blog do check their recipes by clicking on the names given below.

SABUDANA KHICHDI,

BHARLI VANGI / STUFFED BRINJAL MASALA CURRY,

LAHSOONI METHI PANEER,

PANEER BUTTER MASALA,

BATATA SUKHI BHAJI,

BAINGAN MASALA ,

GOBI MATAR KEEMA,

PANEER BHURJI GRAVYWALA,

VEG MAKKHAN WALA,

DUM ALOO (Bengali Style),

DAL MAKHNI,

SARSO KA SAAG,

SOYA BUTTER MASALA.

FullSizeRenderRECIPE FOR PUNJABI CHOLEY PANEER MASALA
Ingredients:

  • 1 cup – Kabuli chana /Safed choley (Garbanzo beans or White chick peas)
  • 200 gms – Paneer (Cottage cheese)
  • 1 big – Potato peeled
  • 4 big – Tomatoes pureed
  • 1” inch – Ginger grated
  • 1/2” inch – Ginger julienned
  • 2 to 3 – Green chillies slit lengthwise
  • 1 tsp – Green chilli paste
  • 1 tsp – Jeera(Cumin) powder( roasted and coarsely ground)
  • 1 tbsp – Anardana powder (Dry pomegranate powder)
  • 1 tbsp – Kasoori methi hand crushed (Dried fenugreek leaves)
  • 1 tbsp – Coriander powder
  • 1tsp – Red chilli powder
  • ½ tsp – Garam masala powder
  • 1 tsp – Chat masala powder
  • 1 tbsp – Ghee or oil to cook the potatoes and paneer
  • 2 nos – Green chillies chopped roughly to be added while cooking the potatoes and paneer.
  • ½ tsp cumin seeds to be added while cooking the potatoes and paneer
  • 3 to 4 tbsp – Ghee or oil to cook the subzi
  • Salt to taste
  • kulche as needed to accompany ( store bought)
  • Handful of chopped fresh coriander leaves
  • 1 tbsp lemon juice (Optional) or tamarind water use as per taste.
  • Whole masalas(spices) tied in a Potli(Bag)to add while boiling the chana
    It will consist of 2 nos Badi elachi (Black cardamom), 2 nos Laung (Cloves), 2 nos Choti elachi (Green cardamom), 1” inch Dalchini (Cinnamon stick), and 1 tsp of Chai ki patti (Tea leaves dried), tie these all ingredients in a muslin cloth to be added while boiling the choley.

FullSizeRender_6METHOD:

  1. Soak the Kabuli choley in water overnight, in the morning wash them thoroughly and drain all the water, check for the infested ones and discard them if any.
  2. Take a cooker add water enough to submerge the choley and potatoes in and bring to a boil, add the soaked and washed choley, peeled potato whole, salt to taste along with the  or the masala potli in the ingredients as mentioned (be careful to tie the potli tightly so that the tea leaves don’t escape in the choley while cooking)
  3. Close the lid and put on the whistle, bring to first whistle and then lower the flame and cook for 6 to 7 minutes (mine were cooked in this time duration, the cooking of the choley depends on the quality you have, each variety takes different time so cook accordingly, the choley should be fully cooked but at the same time they should hold their shape intact) after this switch off the flame.
  4. When the pressure of the cooker releases naturally open the lid carefully and check if the choley can be mashed when pressed between your fingers, if yes then they are cooked, discard the masala potli .
  5. Take out the boiled potato and chop into big cubes keep aside. Cut the paneer into small cubes and wash thoroughly, keep aside.
  6. Now heat a kadhai or pan and add 1tbsp ghee or oil to it add some cumin seeds and 1 to 2 chopped green chillies when they splutter add the boiled and cubed potatoes and fry on high flame till the potatoes are golden add the paneer cubes and sauté for a second , switch off the flame take them out on a plate and sprinkle some chat masala and keep aside.
  7. In the same pan or kadhai heat 2 to 3 tbsp of oil or ghee, add 1 tsp coarsely crushed cumin seeds (Jeera), 1 tbsp dry pomegranate powder (anardana), and 1 tbsp Kasoori methi hand crushed (dried fenugreek leaves), lower the flame and add grated ginger paste, green chilli paste and a sprinkle of water, fry for a few seconds till the smell of ginger fades away.
  8. Add to this coriander powder, 2 green chillies slit lengthwise, ginger juliennes and fry for few seconds.
  9. Add the tomato puree and mix well fry the tomato puree till it reduces an oil separates from the sides of the masala.
  10. Add red chilli powder and mix well, add the above-cooked chana along with the cooking liquid in this masala, add ½ tsp garam masala and half of the chopped coriander leaves, cover and cook on medium flame for few minutes.
  11. Add the above-cooked paneer and boiled potatoes to the gravy and mix well taste the seasonings and adjust accordingly, cover and cook on medium flame till the gravy is thick, switch off the flame add lemon juice or tamarind water to taste and garnish with more chopped coriander leaves and ginger juliennes.
  12. Serve hot accompanied with some kulchas, bhaturas or puris and some green salad, with a lemon wedge to complete the meal in a true Punjabi style.

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5.0 from 2 reviews
PUNJABI CHOLEY PANEER MASALA / CHOLEY PANEER MASALA (Without onion and garlic)
 
Author:
Recipe type: Fasting Affairs, Main Course, Street affairs, Veg
Cuisine: Indian
Ingredients
  • 1 cup – Kabuli chana /Safed choley (Garbanzo beans or White chick peas)
  • 200 gms – Paneer (Cottage cheese)
  • 1 big – Potato peeled
  • 4 big – Tomatoes pureed
  • 1” inch – Ginger grated
  • ½” inch – Ginger julienned
  • 2 to 3 – Green chillies slit lengthwise
  • 1 tsp – Green chilli paste
  • 1 tsp – Jeera(Cumin) powder( roasted and coarsely ground)
  • 1 tbsp – Anardana powder (Dry pomegranate powder)
  • 1 tbsp – Kasoori methi hand crushed (Dried fenugreek leaves)
  • 1 tbsp – Coriander powder
  • 1tsp – Red chilli powder
  • ½ tsp – Garam masala powder
  • 1 tsp – Chat masala powder
  • 1 tbsp – Ghee or oil to cook the potatoes and paneer
  • 2 nos – Green chillies chopped roughly to be added while cooking the potatoes and paneer.
  • ½ tsp cumin seeds to be added while cooking the potatoes and paneer
  • 3 to 4 tbsp – Ghee or oil to cook the subzi
  • Salt to taste
  • kulche as needed to accompany ( store bought)
  • Handful of chopped fresh coriander leaves
  • 1 tbsp lemon juice (Optional) or tamarind water use as per taste.
  • Whole masalas(spices) tied in a Potli(Bag)to add while boiling the chana
  • It will consist of 2 nos Badi elachi (Black cardamom), 2 nos Laung (Cloves), 2 nos Choti elachi (Green cardamom), 1” inch Dalchini (Cinnamon stick), and 1 tsp of Chai ki patti (Tea leaves dried), tie these all ingredients in a muslin cloth to be added while boiling the choley.
Instructions
  1. Soak the Kabuli choley in water overnight, in the morning wash them thoroughly and drain all the water, check for the infested ones and discard them if any.
  2. Take a cooker add water enough to submerge the choley and potatoes in and bring to a boil, add the soaked and washed choley, peeled potato whole, salt to taste along with the or the masala potli in the ingredients as mentioned (be careful to tie the potli tightly so that the tea leaves don’t escape in the choley while cooking)
  3. Close the lid and put on the whistle, bring to first whistle and then lower the flame and cook for 6 to 7 minutes (mine were cooked in this time duration, the cooking of the choley depends on the quality you have, each variety takes different time so cook accordingly, the choley should be fully cooked but at the same time they should hold their shape intact) after this switch off the flame.
  4. When the pressure of the cooker releases naturally open the lid carefully and check if the choley can be mashed when pressed between your fingers, if yes then they are cooked, discard the masala potli .
  5. Take out the boiled potato and chop into big cubes keep aside. Cut the paneer into small cubes and wash thoroughly, keep aside.
  6. Now heat a kadhai or pan and add 1tbsp ghee or oil to it add some cumin seeds and 1 to 2 chopped green chillies when they splutter add the boiled and cubed potatoes and fry on high flame till the potatoes are golden add the paneer cubes and sauté for a second , switch off the flame take them out on a plate and sprinkle some chat masala and keep aside.
  7. In the same pan or kadhai heat 2 to 3 tbsp of oil or ghee, add 1 tsp coarsely crushed cumin seeds (Jeera), 1 tbsp dry pomegranate powder (anardana), and 1 tbsp Kasoori methi hand crushed (dried fenugreek leaves), lower the flame and add grated ginger paste, green chilli paste and a sprinkle of water, fry for a few seconds till the smell of ginger fades away.
  8. Add to this coriander powder, 2 green chillies slit lengthwise, ginger juliennes and fry for few seconds.
  9. Add the tomato puree and mix well fry the tomato puree till it reduces an oil separates from the sides of the masala.
  10. Add red chilli powder and mix well, add the above-cooked chana along with the cooking liquid in this masala, add ½ tsp garam masala and half of the chopped coriander leaves, cover and cook on medium flame for few minutes.
  11. Add the above-cooked paneer and boiled potatoes to the gravy and mix well taste the seasonings and adjust accordingly, cover and cook on medium flame till the gravy is thick, switch off the flame add lemon juice or tamarind water to taste and garnish with more chopped coriander leaves and ginger juliennes.
  12. Serve hot accompanied with some kulchas, bhaturas or puris and some green salad, with a lemon wedge to complete the meal in a true Punjabi style.
Here are some other recipes:

Sabudana Sitaphal Payasam

Samak Rice Ladoos

Makhana Malai Barfi

Odiya Navratri Thali

Peanut Sundal

Sago Vadas

Rasmalai

24 Comments

  1. Looks so yummy! Love the combination of paneer with chana!

     
  2. Amazing photography… droolicious.. awesome combination.. and no onion no garlic is like icing on cake… fantastic

     
  3. No onion garlic cholae masala looks delicious.. awesome combo of choley and panner

     
  4. Looks delicious, have never done it this way, should try sometime. I always add onion and garlic.

     
    • mukherjee soma

      Thanks Jayashree,try the recipe you will not miss onion and garlic a bit as this gravy is so flavourful itself.

       
  5. Looks so yummy! I should try adding paneer next time, sounds great!!

     
  6. Mouthwatering recipe. All the clicks are amazing like recipe 🙂

     
  7. No onion garlic, sud try for coming festivities

     
  8. We love chole without onion garlic too, great for fasting season like Navratri.Looks so flavourful.

     
  9. The chole masala looks delicious and hearty.

     
  10. This looks lipsmacking delicious!

     
  11. Sangeeta sethi

    Fantastic. Lovely colour .. I too make without onion garlic n aloo but hv never made with paneer combo….wud try this now…
    The photoshoot s app heavenly n choke r luking simply exotic

     
  12. Pingback: Odiya Thali - khichdi dalma

  13. Pingback: Gluten free,Vegan Peanut Sundal - Cooking with Smile

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