INGREDIENTS
Paneer Chole With Butter Naan
Servings - 2 - 3
INGREDIENTS

White chickpeas - 250 grams
Water - 2 litres, divided
Salt - 1 teaspoon
Black cardamom - 1 pod
Bay leaf - 2
Tea bag - 1 teaspoon
Oil - 1 tablespoon
Paneer - 200 grams
Desi ghee - 50 milliliters
Coriander seeds - 1 teaspoon
Cloves - 2 pods
Dry red chili - 2
Cinnamon stick - 1
Cumin - 1 teaspoon
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Onions - 230 grams
Tomato puree - 375 grams
Green chili - 1 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Chana masala - 1 teaspoon
Vegetable stock - 140 milliliters
Dry fenugreek leaves - 1 teaspoon
All purpose flour - 450 grams
Sugar - 1 teaspoon
Baking soda - 2 teaspoons
Salt - 1 teaspoon
Milk - 60 milliliters
Yogurt - 125 grams
Water - 140 milliliters
Butter - 30 milliliters
Nigella seeds
Dry fenugreek leaves
Butter - for brushing
PREPARATION
1. In a bowl, add 250 grams white chickpeas, 1 litre water and soak for overnight.
2. Take a pressure cooker, add soaked chickpeas, 1 litre water, 1 teaspoon salt, 1 pod black cardamom, 2 bay leaf, 1 teaspoon tea bag and mix it well.
3. Cover it with lid and cook until you hear 4 - 5 whistles.
4. Open the lid and remove the tea bag from it.
5. Heat 1 tablespoon oil in a pan, add 200 grams paneer and cook for 5 - 7 minutes on medium heat or until it turns golden brown in color from all sides.
6. Remove it from heat and keep aside.
7. Heat 50 milliliters desi ghee in a heavy skillet, add 1 teaspoon coriander seeds, 2 pods cloves, 2 dry red chili, 1 cinnamon stick, 1 teaspoon cumin, 1 tablespoon ginger paste, 1 tablespoon garlic paste and stir for 1 - 2 minutes.
8. Then, add 230 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 375 grams tomato puree and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 teaspoon green chili, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon chana masala and mix it well.
12. Then, add the boiled chickpeas and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 140 milliliters vegetable stock and mix it well.
15. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 1 teaspoon dry fenugreek leaves and mix it well.
18. Now, add the fried paneer and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Remove it from heat and keep aside.
21. In a mixing bowl, add 450 grams all purpose flour, 1 teaspoon sugar, 2 teaspoons baking soda, 1 teaspoon salt, 60 milliliters milk, 125 grams yogurt and mix it well.
22. Add 140 milliliters water and mix it well.
23. Add 30 milliliters butter and knead it into a smooth soft dough.
24. Rest the dough for 1 hour.
25. Dust the floor with flour.
26. Take a ball from dough.
27. Add some nigella seeds and dry fenugreek leaves on it.
28. Flatten it with the help of a rolling pin.
29. Place it on a baking tray.
30. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.
31. Remove it from oven and brush it with butter.
32. Serve with prepared paneer chole.