Step 1

Rinse 1 cup dried white chickpeas in fresh water a couple of times.

Step 2

Soak the dried white chickpeas in enough water overnight or for 7 to 8 hours. Later drain all the water and rinse the soaked chickpeas in water and set aside.

Step 3

Take the chickpeas along with the salt, black cardamoms, cinnamon, dried amla pieces (substitute one black tea bag in place of amla), tej patta and ginger paste in the stovetop pressure cooker. Add 3 cups water and stir.

Step 4

Cover tightly with the lid and pressure cook the chickpeas for 10 to 12 whistles or 12 to 15 minutes on medium to medium-high heat.

Step 5

Let the pressure fall completely in the cooker on its own and then only open the lid.

Step 6

The chickpeas should be cooked well. There should not be any bite in the chickpeas. They should have a soft melt in the mouth texture.

Step 7

Discard the softened amla pieces or tea bag and keep the cooked chickpeas along with the stock aside.

Step 8

In another pan or kadai, heat oil and add the chopped onions.

Step 9

Stir and saute on a low to medium heat stirring often, till the onions are translucent or light golden.

Step 10

Then add ginger-garlic paste. Stir and sauté for a few seconds or till the raw aroma of ginger-garlic goes away.

Step 11

Add chopped tomatoes. Stir the tomatoes. Sauté the tomatoes, till they soften and become mushy.

Step 12

Add the spice powders - coriander powder, cumin powder, red chilli powder, garam masala and turmeric powder.

Step 13

Stir and saute for a minute.

Step 14

Add the cooked chickpeas along with its spices. Stir well.

Step 15

Then add 2 or 3 slit green chilies. Stir.

Step 16

Add 1 cup of the stock or stock+water.

Step 17

Season with salt as required. Do keep in mind, that 1 teaspoon of salt was added to the stock.

Step 18

On a medium heat, bring the gravy to a simmer.

Step 19

The gravy should thicken slightly. Mash a few chickpeas with the back of the spoon. This helps in thickening the gravy.

Step 20

Now add paneer cubes , crushed kasuri methi and amchur powder. Dry mango powder or amchur can be added according to one's taste.

Step 21

Stir and switch off the heat. Otherwise the paneer can become hard or chewy.

Step 22

Add the chopped coriander leaves and some ginger julienne. You can also garnish with the coriander leaves and ginger julienne instead of adding them.

Step 23

Stir finally and serve the paneer chole with roti, poori, parathas or naan. Also serve some onion slices and lemon wedges as a side accompaniment.

Step 24

Store any leftovers in a covered container for 1 day in the refrigerator.