Hara Cholia Paneer Subzi – Fresh Garbanzo Beans and Paneer Subzi – Haryana Special Green Chana Subzi

Blogging marathon gives an amazing opportunity to cook with ingredients that I have never used before. The recipe I made today is something very new to me and I have never tasted it before. I have peeled a lot of fresh chana back in the days when we lived in Northern India, but all I remember is eating it as is. I don’t have any recollection of any kind of recipe that my mother made with it, but again I mostly peeled the fresh garbanzo beans for the land lord aunty. I don’t think amma ever cooked anything with it.
So when I was thinking of doing some regional dishes for last year’s Mega BM, I chose Haryana as one of my state and I made few recipes for the thali. This is one recipe that I had made then and we all loved it. The local Indian store had the fresh garbanzo beans, but I was too lazy to peel a whole bunch for the subzi. So I ended up buying a small amount to eat fresh and then to make the subzi I bought the frozen beans.

The subzi was very flavorful and the fresh beans taste much different from the dried beans that I use often. I definitely need to make it again when I buy the fresh ones instead of the frozen ones. I was initially thinking of skipping the paneer in the recipe, but I added it as we all like paneer. It was a good decision as it added a different layer of flavor and texture to the subzi.

The other recipes I made for the thali –

Besan ki Pinni
Bajra roti
Aloo Raita
Jeera Rice
Hara Cholia Paneer subzi


 
Preparation time – 20 minutes
Cooking time – 45 minutes
Difficulty level – easy
Recipe adapted from – Here

Ingredients – serves 4

  • Green chana / fresh Garbanzo beans / Hara cholia – 2 cups (I used frozen ones)
  • Paneer – 200 gms (cubed)
  • Onion – 1 large (finely chopped)
  • Tomatoes – 3 (chopped)
  • Green chilies – 2
  • Cumin seeds – 1 tsp
  • Red chili powder – 1 tsp
  • Dhania jeera powder – 1 tsp
  • Garam masala – 1 tsp
  • Chana masala – 2 tsp
  • Cilantro – for garnish
  • Salt – to taste
  • Oil – 2 tbsp

Procedure –

  • If using fresh chana, remove the beans from the skin. I used frozen green garbanzo beans. Cook the beans with enough water and salt in pressure cooker for about 4 whistles.
  • Chop the paneer into bite size cubes and then keep it immersed in warm water to soften it.
  • In a pan, heat the oil and then add the cumin seeds. Add the chopped onions and sauté until it turns translucent.
  • Add all the dry masala powders and sauté it for about a minute. Add just enough salt needed for the masala as the chana is already cooked with salt.
  • Add the tomato and fry until the tomatoes are cooked and the masala becomes aromatic.
  • Add the cooked chana with the water and let it come to a boil. Simmer for about 10 minutes and then add the paneer cubes.
  • Simmer for about 5 to 8 more minutes stirring carefully to avoid breaking the paneer pieces. 
  • Garnish with cilantro and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

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