Low-Calorie Chole Paneer Masala

Soak chickpeas in enough water overnight.

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.

Discard the tea bag and keep the cooked chickpeas along with the stock aside.

Grind 1/4 cup of boiled chickpeas to a smooth paste and keep aside.

Heat 1 tsp oil in a frying pan and fry the paneer cubes till it gets golden on the sides. Keep aside.
In a kadai, heat oil and add onion.

Stir and saute till the onions are translucent or lightly golden.

Add ginger-garlic paste and saute for a few seconds till the raw aroma of ginger-garlic goes away.

Add tomatoes, saute the tomatoes, till they soften.

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

Stir and saute for a minute.

Add the cooked chole, chole paste (this helps in thickening the gravy) along with it's spices. stir well.

Add green chilies and saute.
Add 1 cup of the stock, season with salt, bring the gravy to a simmer.

Now add paneer cubes and kasuri methi.
Stir and simmer the paneer for about 2 minutes on a low flame.

Switch off the flame and garnish with chopped coriander leaves