CHOLIA-PANEER CURRY/GREEN CHANE-PANEER KI SABZI
Winters in India bring a large variety of fresh produce of vegetables, fruits and grains. This is the best time to add these healthiest ingredients in our daily diet. The vegetable market becomes a happy place with rainbow hues these days. Most of the winter veggies stay for a shorter period and this is the perfect time to get the fullest advantage to use them
LET’S HAVE AN INTRODUCTION ON CHOLIA /GREEN CHANA
Cholia or green chana(gram) is one of those legumes which arrive during winters and last till the end of March. Cholia/chana is sowed and harvested with the wheat crop in India during winters (RABI CROPS). When Kabuli chana(gram) is harvested before it’s maturity, this is softer and green and this is called cholia. These seeds are obtained from the pods and used in cooking several dishes including sabzi, pulao, snacks and even desserts. Packed with essential vitamins and minerals these green chana must be included in the daily diet in some way or the other. Vegetable vendors sell it in the form of seeds or many times with the bushes which include the cholia pods. This is the task for us to separate the green chana seeds from the pods. The tasty cholia sabzi can be cooked by adding paneer, mushroom or potatoes
Prep time – 10 minutes
Cook time – 20 minutes
Course – Main
Cuisine – North India
Yields – 4-5 servings
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Cholia/fresh green chana – 250 gms
• Paneer/Cottage Cheese – 250 gms (cubed)
• Aloo/potato – 1 large or 2 medium (cubed)
• Onions (grated) – 1 large or 2 medium
• Tomatoes – 2 large or 3 medium
• Ginger-garlic-green chilly paste – 2 tsp
• Oil – 2 tbsp
• Water for gravy – 2 cups
• Salt – 2 tsp /to taste
• Red chilly powder – 2 tsp /to taste
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Haldi/turmeric powder – 1 tsp
STEP BT STEP PROCEDURE
1- Heat oil in a non-stick pan and add paneer cubes. Pan fry them at low-medium flame until they get a golden colour. Take them out and keep aside
2- Now, add the remaining oil into a pressure cooker and add grated onion paste. Bhunow(roast) for a minute and add the ginger-garlic-green paste.
3- Roast the onion paste for 1 more minute and add all the powdered spices. Roast the spices for a while and add 2 tsp water. Stir the masala
* An add of little water prevents the spices from burning
4- Next, add grated tomatoes and cook the masala until it leaves oil
5- Now add cholia and cubed potatoes and roast them with onion-tomato masala for 2-3 minutes
6- Next add water and salt. Cover the cooker with the lid and allow the first whistle at high flame. Then bring down the flame to low and cook the sabzi for 10 minutes
7- Switch off the flame and allow the cooker to cool down. Open the lid and add fried paneer.
8- Switch on the flame again and give a few more boils for 2 minutes. Now off the flame and give the sabzi a rest for 5 minutes. Paneer will absorb all the flavours
9- Garnish the sabzi with fresh coriander leaves and serve with roti or rice
YOU MIGHT ALSO LOVE
TASTY AND UNIQUE MOOLI-SHALGAM KI SABZI(RADISH-TURNIP SABZI)
