Heat the oil and fry the paneer cubes in oil on low fire till slightly brown in colour,
adding salt to taste. Remove and keep aside.
In the same oil fry the green chhole for 2 minutes. Remove and keep aside.
Mix the onion paste and fry till brown, mix in the ginger-garlic paste and the tomato
puree. Stir fry a minute more. Add 3 tbsp. water and add the spices and cook on low fire
for 2-3 minutes more. Mix in the chhole and the paneer pieces and stir gently. Add 2
tbsp. water and bring to simmer. Cook till the water is evaporated and the preparation