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peshawari chhole paneer recipe

The recipe is fairly simple and can be made in few steps. First we need to make the masala. Cut paneer in cubes and set it aside. Boil chickpeas in turmeric + salt water. Drain the water and keep the chickpeas aside for now. Blitz onion, ginger, tomatos, garlic and green chillies to a smooth paste. slightly roast green cardamom black cardamom seeds, cloves ,javitri, black paper, fennel seeds , carom seeds,cuminseeds nd grind it. Heat oil or butter in a pan, once its melted, crackle cumin seeds, bay leaf and nigella seeds. Once they splutter, add the ground onion paste along with a pinch of salt. Fry it for 2 minutes. Then add the ground masala powder Continue to fry the masala for another 2 minutes. Now add the turmeric powder, coriander cumin powder and chilly powder kasuri methi to the pan. Stir and fry for a minute. Add fresh malai and cook till the mixture begins to bubble. Now add the paneer cubes and chickpeas. Mix and cook for 2 more minutes till the masala coats the paneer. Lastly crush some kasoori methi and add it to the pan along with dry mango and garnish with coriander leaves