Hara Chholiya Paneer Curry | Fresh Green Garbanzo-Paneer Gravy


Tender, Whole, Fresh Green Garbanzo and Fresh Paneer In A Delicious Onion Based Curry ….

In North India, vegetable markets are flooded with Big bunches of fresh garbanzo beans during Winter and they are one of the Popular seasonal treat…
My Mom would buy big bunches of fresh garbanzo beans and we kids would sit and peel then out of their pods and then mom would make curry as well as chaat with these fresh beans ..
On Choti Holi (the eve of Holi – the festival of color in India), we have a tradition to roast the bunches containing pods in the bonfire to get roasted cholia. It is believed that eating roasted choliya brings good luck in the family..

These green garbanzo beans are extremely low in fat and completely a protein food. This recipe will not take more then 20- 30 minutes and is enjoyed by almost everyone..


Hare Chana Paneer Curry | Fresh Green Garbanzo-Paneer Gravy

Serves 4

1 cup green chick peas shelled and washed
1/2 cup fresh Paneer / Indian Cottage Cheese

1 tbsp cooking Oil
1 tspCumin seeds (Jeera)
1/2 tsp Turmeric Powder(Haldi)
2 tsp Red chili Powder Or as per taste
1 tsp Corrainder Powder(Dhaniya Powder)
1 tsp Garam Masala
1/2 tsp Asafetida / Hing
Salt as per taste
2 cups water OR as needed

To grind into paste
1 medium Tomato
1 large Onions,roughly chopped
1″ Ginger
4-5 Garlic pods

1.Add oil in pressure cooker or a big enough pan with a lid .
2. Once the oil is hot enough add cumin seeds..
3.Now add the ground paste all the spices ( except salt and Garam Masala ) and Sauté on medium flame for 3-4 minutes or until oil gets separated from the mixture.
4. Add green chickpeas ,2 cups of water and salt as per taste .
5. Close the pressure cooker and wait till the first 10 mins .
6. Once the pressure is released add the paneer cubes. Simmer another 5 to 10 minutes on low heat so that paneer could absorb the sauce. Add more water if needed .
7. Add Garam masala and mix well

Serve hot with Rice,Paratha or Roti. My family loves to eat this cutry with hot Chapatis/ rotis and salad & raita on the side ..

If using a pan and a lid then Cover the pan with lid and cook till water is reduced to half and Fresh chickpeas are tender. Switch off the flame.

image image

Click on the picture below for another version of Hara Chholiya curry by Sonal ..

Urad Dal Wadi – Hara Chholiya Curry By Sonal

Palak Paneer / Spinach with Cottage Cheese …


Palak Paneer is creamy Punjabi spinach with paneer (indian cottage cheese ) This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavor and a very popular dish amongst youngsters as well as adults and served in every indian restaurant. This is a simple recipe and is ready in under 30 minutes…
Serves 4.


16oz bag frozen spinach Or 500 grams fresh Spinach**
100 grams Paneer / Indian cottage cheese
2 green chillies
2 medium tomatoes
1 tsp chopped ginger
1/2 teaspoon turmeric powder (haldi)
1tsp red chili powder
1 tablespoon oil
salt to taste
1/4 cup heavy cream Or 1/2 cup half & half or 3/4 cup milk***


Thaw the frozen spinach and blend it just for a minute so spinach has a creamy texture and does not becoming too pasty .
Puree the tomatoes , green chilies and ginger .
Mix turmeric, and red chili with tomato puree and set aside.
Cube the paneer into pieces and keep aside ( some people fry paneer till it become light brown ) I don’t .
Heat the oil in a pan .
Ones hot add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
Add heavy cream and let this cook another four to five minutes.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
Serve with Chapatis , Naan, paratha or any flat bread of your choice .
I especially love Spinach and Paneer with steamed white rice ….


If using fresh Spinach / Palak then **

Blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.
Drain, refresh with cold water and keep aside to cool for sometime.
Blend in a mixer to a smooth purée and keep aside.

2. You can replace milk , half and half , heavy cream with soy milk ,Lactaid, almond milk etc ***
3. Paneer/ cottage cheese can be replaced with Tofu …
4. If you are a vegan then you can use boiled and cubed potato.
Bringing This Palak Paneer to Angie’s FF#60