Chole-paneer, Butter Garlic Mushroom, Corn salad

Ingredients

• 1.5 cup Basmati Rice (rinsed 2-3 times and soaked 15-20 minutes)
• 1 tablespoon Ghee (for rice)
• 2 pieces Cloves (whole, for rice)
• 1 small piece Cinnamon Stick (whole, for rice)
• 2 pods Green Cardamom (Large) (whole, for rice)
• 2 pods Green Cardamom (Small) (whole, for rice)
• 3 pieces Black Peppercorns (whole, for rice)
• 0.5 teaspoon Cumin Seeds (for rice)
• 0.75 cup Fresh Green Peas (fresh or frozen)
• 1.5 teaspoon Salt (adjust to taste)
• 1 pinch Sugar (helps peas stay green)
• 3 cup Water (for cooking rice)
• 0.5 cup Dried Chickpeas (soaked overnight, drained)
• 2.5 cup Water (for pressure cooking chickpeas)
• 0.25 teaspoon Turmeric Powder (for chickpeas)
• 1 piece Dry Red Chili (whole, for chickpeas)
• 0.5 teaspoon Ghee (for chickpeas)
• 2 pieces Cloves (whole, for chickpeas)
• 1 small piece Cinnamon Stick (whole, for chickpeas)
• 2 pods Green Cardamom (Large) (whole, for chickpeas)
• 2 pods Green Cardamom (Small) (whole, for chickpeas)
• 3 pieces Black Peppercorns (whole, for chickpeas)
• 0.5 teaspoon Turmeric Powder (for chole masala paste)
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Kashmiri Red Chili Powder (mild color)
• 0.5 cup Water (for masala paste)
• 2 tablespoon Ginger Garlic Paste
• 1 tablespoon Oil (for chole paneer)
• 0.5 teaspoon Cumin Seeds
• 1 pinch Asafoetida (Hing)
• 2 medium Onion (finely chopped)
• 2 pieces Green Chili (finely chopped)
• 3 tablespoon Tomato Puree (or blended fresh tomatoes)
• 200 gram Paneer (cut into 1‑inch cubes)
• 1 teaspoon Kasuri Methi (crushed)
• 0.5 teaspoon Garam Masala (optional)
• 2 tablespoon Fresh Cream (Malai) (optional, for richness)
• 400 gram Fresh Mushrooms (Button) (cleaned and quartered)
• 2 tablespoon Butter (divided)
• 1 tablespoon Oil (for mushrooms)
• 1 tablespoon Ginger Garlic Paste
• to taste Salt
• 0.5 teaspoon Red Chili Flakes
• 0.5 teaspoon Pizza Seasoning or Oregano
• 1 cup Sweet Corn Kernels (canned or fresh)
• 1 small Onion (finely chopped for salad)
• 1 small Tomato (finely chopped for salad)
• 1 piece Green Chili (finely chopped for salad)
• 1 tablespoon Lemon Juice
• 1 tablespoon Fresh Coriander (chopped, for salad and garnish)
• 1 cup Plain Yogurt (full‑fat)
• 0.5 cup Boondi (dry, not pre‑soaked)
• pinch Black Salt
• 0.5 teaspoon Roasted Cumin Powder
• pinch Red Chili Powder
• 2 cup Whole Wheat Flour (Atta) (sifted)
• 1 teaspoon Salt (for dough)
• 0.75 cup Water (adjust to form soft dough)
• 1 tablespoon Oil or Ghee (for cooking parathas)

Instructions

1. Soak Rice

   Rinse the basmati rice 2‑3 times until water runs clear, then soak in water for 15‑20 minutes.

   Time: PT15M

2. Prepare Chickpeas

   Rinse the overnight‑soaked chickpeas and set aside. In a pressure cooker add chickpeas, 2.5 cups water, turmeric, salt, whole spices (cloves, cinnamon, cardamom, peppercorns), a dried red chili and ½ tsp ghee.

   Time: PT5M

3. Cook Chickpeas

   Pressure cook on medium heat for 4‑5 whistles (about 20 minutes). Allow natural pressure release.

   Time: PT20M

4. Make Matar Pulao

   Heat 1 tbsp ghee in a pot, add whole spices (cloves, cinnamon, cardamom, peppercorns, cumin seeds) and sauté 30 seconds. Add drained rice and peas, stir 2 minutes. Add 3 cups water, salt, a pinch of sugar, bring to boil, then cover and simmer on low flame until rice is fluffy (15‑18 minutes).

   Time: PT20M

   Temperature: Low flame

5. Prepare Chole Masala Paste

   In a small bowl combine turmeric, coriander powder, cumin powder, Kashmiri red chili, water and 2 tbsp ginger‑garlic paste. Mix to a smooth paste.

   Time: PT5M

6. Cook Chole Paneer

   Heat 1 tbsp oil in a kadhai, add ½ tsp cumin seeds and a pinch of hing. Add 1 tbsp ginger‑garlic paste, sauté 1 minute. Add chopped onions and green chili; fry until onions turn translucent (3‑4 minutes). Add the masala paste, cook until oil separates (2 minutes). Stir in tomato puree, cook 2 minutes. Add boiled chickpeas and paneer cubes, mix gently. Sprinkle crushed kasuri methi, optional garam masala, and 2 tbsp cream. Simmer 5 minutes on low flame.

   Time: PT20M

   Temperature: Low flame

7. Make Garlic Butter Mushrooms

   Heat 1 tbsp butter and 1 tbsp oil in a pan over high flame. Add 1 tbsp ginger‑garlic paste and sliced green chili, sauté 30 seconds. Add quartered mushrooms, stir‑fry on high heat until all released water evaporates and mushrooms turn golden (7‑8 minutes). Season with salt, ½ tsp red chili flakes, ½ tsp pizza seasoning or oregano, and finish with an extra 1 tbsp butter.

   Time: PT10M

   Temperature: High flame

8. Prepare Corn Salad

   In a bowl combine corn kernels, finely chopped onion, tomato, green chili, lemon juice, chopped coriander and salt. Toss gently.

   Time: PT5M

9. Make Boondi Raita

   Whisk yogurt until smooth. Add boondi, salt, black salt, roasted cumin powder, a pinch of red chili powder and chopped coriander. Mix gently and refrigerate for 10 minutes.

   Time: PT10M

10. Prepare Paratha Dough

    In a mixing bowl combine whole wheat flour, 1 tsp salt, and enough water (about ¾ cup) to form a soft, non‑sticky dough. Knead for 5 minutes, cover and rest for 15 minutes.

    Time: PT20M

11. Cook Parathas

    Divide dough into equal balls, roll each into a thin circle, fold into a triangle, and roll again gently. Heat a tawa over medium flame, cook each side 1‑2 minutes, brushing with a little oil or ghee, until golden brown spots appear.

    Time: PT15M

    Temperature: Medium flame

12. Plate the Thali

    Arrange a serving of Matar Pulao, a generous portion of Chole Paneer, a spoonful of Garlic Butter Mushrooms, a bowl of Corn Salad, a bowl of Boondi Raita and 2‑3 hot parathas on a plate. Garnish with fresh coriander.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

25 g

Carbohydrates

90 g

Fat

30 g

Fiber

10 g

Ingredient Substitutions

• Instead of Basmati Rice: Long grain white rice
• Instead of Ghee: Unsalted butter
• Instead of Fresh Green Peas: Frozen peas
• Instead of Dried Chickpeas: Canned chickpeas (drained)
• Instead of Ghee: Unsalted butter
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
• Instead of Oil: Ghee, Vegetable oil
• Instead of Green Chili: Jalapeño
• Instead of Tomato Puree: Fresh tomatoes blended
• Instead of Paneer: Firm tofu
• Instead of Fresh Cream (Malai): Full‑fat yogurt
• Instead of Fresh Mushrooms (Button): Cremini mushrooms
• Instead of Butter: Ghee
• Instead of Oil: Ghee
• Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
• Instead of Plain Yogurt: Greek yogurt
• Instead of Whole Wheat Flour (Atta): All‑purpose flour (less fluffy)

Equipment Needed

• Large Pot
• Pressure Cooker
• Kadhai or Deep Skillet
• Frying Pan
• Mixing Bowls
• Chopping Board
• Chef Knife
• Blender or Food Processor (optional)
• Tawa (Flat Griddle)
• Spatula
• Ladle

Critical Steps — Do Not Skip

• Pressure cooking chickpeas until soft
• Ensuring rice is fluffy without over‑stirring
• Cooking chole paneer masala until oil separates
• High‑heat stir‑fry of mushrooms to avoid sogginess
• Rolling and cooking parathas without tearing

Chef Tips from the Video

• Add a pinch of sugar to the rice water to keep peas bright green.
• For extra aroma, toast the whole spices for a few seconds before adding rice.
• Lightly fry paneer cubes in a little butter before adding to the chole for a richer texture.
• Finish the mushroom dish with a drizzle of fresh lemon juice for a subtle zing.

Troubleshooting

Storage

Refrigerator: Store raita, corn salad, and any leftover chole paneer in airtight containers for up to 2 days.

Freezer: Cooked chickpeas and paneer can be frozen separately for up to 1 month; thaw before reheating.

Room temperature: Parathas stay soft for up to 2 hours covered with a clean kitchen towel.

Make-Ahead Tips

• Soak chickpeas the night before and pressure cook them ahead of time.
• Prepare the masala paste and keep it refrigerated for up to 24 hours.
• Boondi raita can be made a few hours ahead; keep chilled.
• Paratha dough can be rested overnight in the fridge for extra softness.

Frequently Asked Questions