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A small kadai filled with yellow colored Peshawari Paneer Chole served with wheat naan, lime wedges and chopped cilantro

Peshawari Paneer Chole

Peshawari Paneer Chole is a delicious recipe made with chickpeas and paneer that blend very well together while still retaining the authentic Peshawari flavors. Peshawar recipes are full of flavor and are known for the mindful use of spices. A protein packed vegetarian gravy for the entire family.
Course Main Course
Cuisine Indian, Peshawari
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • First we need to make the masala. Cut paneer in cubes and set it aside. Boil chickpeas in turmeric + salt water. Drain the water and keep the chickpeas aside for now. Blitz onion, ginger, garlic and green chillies to a smooth paste. Soak cashews in hot water for 1o minutes and then drain the water. Grind it along with tomato to a smooth and creamy paste. Heat butter in a pan, once its melted, crackle cumin seeds and nigella seeds. Once they splutter, add the ground onion paste along with a pinch of salt. Fry it for 2 minutes. Then add the ground cashew tomato paste. Continue to fry the masala for another 2 minutes. Now add the turmeric powder, coriander cumin powder and chilly powder to the pan. Stir and fry for a minute. Add milk and cook till the mixture begins to bubble. Now add the paneer cubes and chickpeas. Mix and cook for 2 more minutes till the masala coats the paneer. Lastly crush some kasoori methi and add it to the pan along with garam masala and fresh cream. Garnish with cilantro and serve warm along with any Indian bread/steamed rice.


To make this dish vegan, add tofu instead of paneer and non diary milk in place of regular milk. Use oil instead of butter and coconut cream instead of diary cream. Rest remains the same.