1. Boiled Chickpeas (250 gms),
2. Paneer (150 gms),
3. Oil (2 tbsp),
4. Finely chopped onions (2 nos),
5. Tomato paste (4-5 nos),
6. Bay leaves (2 nos),
7. Cloves (4 nos),
8. Cardomom (2 nos),
9. Cumin seeds (1 tsp),
10. Asafetide (hing powder) (1/2 tsp),
11. Dry Red Chilli (2 nos),
12. Ginger garlic paste (1 tbsp),
13. Tumeric powder (1 tsp),
14. Red chilli powder (2 tsp),
15. Coriander powder (2 tsp),
16. Chhole masala powder (2 tsp),
17. Kashmiri red chilli powder (2 tsp),
18. Salt to taste,
19. Chopped coriander leaves,
20. Water as required.

1. Heal oil in a vessel and fry paneer cubes in a medium flame until paneer turns light golden. Once done remove the paneer and keep it aside.Add cumin seeds, cloves, cardamom, bay leaves and hing powder in the same vessel and saute for 15-20 secs.
2. Add onion, red chilli and saute until the onion turns golden.
3. Add ginger-garlic paste and saute for 1 minute.
4. Add turmeric powder, red chilli powder, chhole masala powder, Kashmiri red chilli powder and cook until masala starts leaving oil.
5. Add tomato paste and saute until tomatoes are cooked properly usually it will take 2-3 minutes.
6. Add salt as needed and boiled chickpeas, and mix it properly.
7. Add 250ml water and cook it for 2-3 minutes in a closed lid. (Here you can adjust the water quantity depending on gravy type you like)
8. Add paneer, chopped coriander leaves in it, and again cook for 2 minutes in a closed lid.

Your paneer chhole masala is ready to serve..

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