MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chole Paneer (Chickpea & Indian Cheese Curry)
Categories: Indian
Yield: 2 Servings

MMMMM-------------------------CHICKPEAS------------------------------
1 c Chole (chickpeas)
1/8 ts Baking soda
1/4 ts Salt
1 ts Oil
2 1/2 c Water; up to 3 c
1 ts Garam masala
1/2 ts Chaat masala
1/4 ts Roasted cumin powder
1 ts Fresh ginger; grated
1 Thai green chilies; up to 2,
- adjust to tolerance

MMMMM---------------------------SAUCE--------------------------------
4 tb Oil
2 Cloves
1 Green cardamom; up to 2,
- split open
1 Bay leaf
1/2 c Onion; finely chopped
1 cl Garlic; finely chopped
3/4 c Tomatoes; finely chopped
1/4 ts Cumin seeds
3/4 ts Red chili powder;
- adjust to tolerance
Salt; to taste
3 oz Paneer; cut into cubes
Lime juice; to taste

MMMMM-------------------------GARNISHES------------------------------
Cilantro; chopped
Onion rings
Sev (fried chickpea flour
- sprinkles)
Lime wedges

Soak the chickpeas overnight in enough water. Drain and discard the
water and transfer the chickpeas to your pressure cooker.

Add salt, soda, oil, and water and pressure cook for 4 to 5 whistles
or until 95% cooked.

Please adjust the cooking time & number of whistles depending on your
variety of chickpeas.

Once cooked, drain the chickpeas, and reserve the stock.

While the stock is still warm, mix the chaat masala, garam masala,
cumin powder & grated ginger with the chickpeas. Also add the green
chilies and set aside.

In a pot, heat up the oil on high heat.

Take off the stove and add the cloves, green cardamom, and bay leaf.
Wait until the whole spices crackle.

Return to stove and add the chopped onion and garlic.

Saute on medium heat until onions begin to brown, about 3 to 5
minutes.

Add the chopped tomatoes next along with cumin seeds and red chili
powder.

Cook on medium heat until the tomatoes soften and you see oil
separating on sides of the pot.

At this point, add the chickpeas to the pot along with the stock.

Taste and adjust the salt.

Cover and let the chickpeas cook on medium low heat for 30 to 35
minutes or until they are completely soft.

At this point, with the back of the spoon, lightly mash the chickpeas
once they are soft.

Add the paneer cubes to the pot and cook for another 5 to 8 minutes
until the paneer softens and the sauce thickens.

If you want, you can add little water to thin out the sauce.

Squirt the lime juice and let sit for 1 to 2 hours before serving.

When ready to serve, reheat and if you feel that they are too dry, add
little bit of water, simmer again, and serve.

Garnish with cilantro, onion ring, sev, or lime wedges.

Serve with bhatura, warm tortillas, pita bread, kulcha, or naan.

Recipe by Sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/chole-paneer.txt>

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