Chole Paneer Masala (Low Calorie) Chole Paneer Masala is a mouth-watering North Indian recipe in which boiled chole and paneer is cooked flavorful gravy. The uniqueness of the dish lies in using spices and tea bag while boiling the chickpeas to enhance its flavors. This delicious recipe is easy to prepare and makes for a protein-rich meal. So if you are craving something healthy yet delicious this recipe is perfect for you. The iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K in chickpeas all contribute to building and maintaining bone structure and strength. Serve it brown rice or whole wheat chapati and we are sure you will taste heaven. This recipe is also known as chana paneer, chickpeas curry, Punjabi style chole, chana masala. Please try this yummy recipe and post your feedback. If you like the recipe then feel free to subscribe to our channel for new healthy mouth-wateringly tasty Indian recipes every week.

Chole Paneer


for cooking chole or chickpeas:

  • 1 cup chole
  • 2 small tej patta
  • 2 cinnamon
  • 2 black cardamom
  • 1 teaspoon ginger crushed
  • 1 teaspoon salt
  • 1 tbsp amchur powder
  • 1 tea bag

for chole paneer gravy:

  • 2 onion chopped
  • 2 to matoes chopped
  • 1 tbsp ginger garlic paste
  • 150 grams paneer cubes
  • 3 slit green chillies
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon kasuri methi
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • ½ tsp salt
  • 2 tbsp oil
  • for garnish:
  • 1 to 2 tablespoon chopped coriander leaves


  1. Soak chickpeas in enough water overnight.
  2. Take the chole along with salt, black cardamoms, cinnamon, tea bag, amchur, tej patta and ginger in the pressure cooker, add 3 cups water and pressure cook the chickpeas for 10 to 12 whistles.
  3. Discard the tea bag and keep the cooked chickpeas along with the stock aside.
  4. Grind 1/4 cup of boiled chickpeas to a smooth paste and keep aside.
  5. Heat 1 tsp oil in a frying pan and fry the paneer cubes till it gets golden on the sides. Keep aside.
  6. In a kadai, heat oil and add onion.
  7. Stir and saute till the onions are translucent or lightly golden.
  8. Add ginger-garlic paste and saute for a few seconds till the raw aroma of ginger-garlic goes away.
  9. Add tomatoes, saute the tomatoes, till they soften.
  10. Add the spice powders - coriander powder, cumin powder, red chilli powder, garam masala & turmeric powder.
  11. Stir and saute for a minute.
  12. Add the cooked chole, chole paste (this helps in thickening the gravy) along with its spices. stir well.
  13. Add green chilies and saute.
  14. Add 1 cup of the stock, season with salt, bring the gravy to a simmer.
  15. Now add paneer cubes and kasuri methi.
  16. Stir and simmer the paneer for about 2 minutes on a low flame.
  17. Switch off the flame and garnish with chopped coriander leaves

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