Hara Chholia te Paneer

Name: Hara Chholia te Paneer
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: Salt; 50 ml/2 oz Tomato puree; 5 Green Chillies; 3 g/½ tsp Red Chilli powder; 10 g/1 Tbs Ginger; 20 g/⅓ cup Coriander; 10 g/2 tsp Cumin powder; 3 g/½ tsp Garam Masala; 600 g/1⅓ lb Chholia (Fresh Bengal Gram); 300 g/⅔ lb Paneer*; 600 g/1⅓ lb Chholia (Fresh Bengal Gram); 100 g/⅔ cup Spring Onions; 100 g/½ cup Ghee; 20 g/3½ tsp Garlic paste; 20 g/3½ tsp Ginger paste

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Every winter, the Punjabi housewife spends half the morning shelling fresh Bengal gram to make one of her vast repertoire of chholia dishes—with lamb mince, potatoes, scrambled eggs, as stuffing in a paratha, as the main ingredient in pulao or, most popularly, with Indian Cottage Cheese (below).

Ingredients

600 g/1⅓ lb Chholia (Fresh Bengal Gram)
300 g/⅔</

Asia
India
Punjab
Main course
Vegetarian
Gluten-free
Winter

Method

Preparation

THE CHHOLIA: Shell and wash.

THE PANEER: Cut into ½-inch chunks.

THE REMAINING VEGETABLES: Peel spring onions, wash and chop the bulbs, discard the greens. Remove stems, wash, slit, deseed and chop green chillies. Scrape, wash and cut ginger into juliennes. Clean, wash and chop coriander.