Chole Paneer - Chickpea & Indian Cheese Curry (Glutenfree)

Ingredients(Serves 2-3)

For the chickpeas

(Skip this step if using canned chickpeas however I insist on starting with dry chickpeas and boiling them for the most delicious stock ever)

1 cup chole (chickpeas)
1/8 tsp baking soda
1/4 tsp salt
1 tsp oil
2.5-3 cups water
1 tsp garam masala
1/2 tsp chaat masala
1/4 tsp roasted cumin powder
1 tsp ginger, freshly grated
1-2 Thai green chilies (adjust to tolerance)

For the Sauce

4 tbsp oil
2 cloves
1-2 green cardamom, split open
1 bay leaf
1/2 cup onion, finely chopped
1 fat garlic clove, finely chopped
3/4 cup tomatoes, finely chopped
1/4 tsp cumin seeds
3/4 tsp red chili powder (adjust to tolerance)
Salt to taste
3 oz paneer, cut into cubes
Lime Juice to taste

Garnishes - Chopped Cilantro, Onion Rings, Sev (Fried Chickpea flour Sprinkles), Lime Wedges

Method 

Soak the chickpeas overnight in enough water.Drain and discard the water and transfer the chickpeas to your pressure cooker. 
Add salt,soda, oil and water and pressure cook for 4-5 whistles or till 95% cooked. 
Please adjust the cooking time & number of whistles depending on your variety of chickpeas. 
Once cooked, drain the chickpeas, and reserve the stock. 
While the stock is still warm, mix the chaat masala , garam masala, cumin powder & grated ginger with the chickpeas.
Also add the green chilies and set aside.

In a pot, heat up the oil on high heat. 
Take off the stove and add the cloves, green cardamom and bay leaf.Wait till the whole spices crackle.
Return to stove and add the chopped onion and garlic. 
Saute on medium heat till onions begin to brown, about 3-5 minutes.
Add the chopped tomatoes next along with cumin seeds and red chili powder. 
Cook on medium heat till the tomatoes soften and you see oil separating on sides of the pot. 
At this point, add the chickpeas to the pot along with the stock. 
Taste and adjust the salt. 
Cover and let the chickpeas cook on medium low heat for 30-35 minutes or till they are completely soft. 
At this point, with the back of the spoon, lightly mash the chickpeas once they are soft. 
Add the paneer cubes to the pot and cook for another 5-8 minutes till the paneer softens and the sauce thickens. 
If you want, you can add little water to thin out the sauce.

Squirt the lime juice and let sit for 1-2 hours before serving. 
When ready to serve, reheat and if you feel that they are too dry, add little bit of water, simmer again and serve. 
Garnish with cilantro, onion ring, sev or lime wedges.

Serve with bhatura, warm tortillas, pita bread, kulcha, or naan.