For the dry masala:1 tbsp cumin seeds (Jeera)
1 tbsp coriander seeds
5-6 cloves
3-4 small stick of cinnamon
2 dry red chilli
¼ tbsp oil
For the dry masala:
Step 1: Take a small vessel and heat ¼ tbsp oil. Add all ingredients for dry masala.
Step 2: Sauté on medium flam for 2 minutes so its color is slightly change in brown.
Step 3: Turn off the flame and cool it. Grind this entire ingredient in mixer.
For the chole with paneer:1 cup chick peas (Kabuli chana), soaked overnight
2 medium size onions
3 medium size tomatos
150 gm paneer
½ tbsp cumin seeds (jeera)
2 teaspoons amchur (dry mango powder)
1/4 teaspoon turmeric powder (haldi)
3-4 piece of garlic
2 tbsp red chilli powder
3 tbsp oil
Salt to taste.
For Chole with paneer:Step 1: Peel and cut the onion. Cut the tomatoes in to big size and grind the onion, garlic with tomato into mixer. (also add ginger if you like that test)
Step 2: Pressure cook the chick peas with 1½ cup water with slat for 3 whistles until they are soft . Drain the extra water and keep aside.Step 3: Heat the oil in pan, add the cumin seeds. When the seeds crackles, add the tomato-onion gravy.
Step 4: Sauté in medium flame for 5 minutes and add the turmeric and red chilli power in it.
Step 5: Add the cook chick peas and I cup water and mix well. Add the dry masala powder, amchur powder and salt and sauté for another 10 minutes.
Step 6: Add the paneer cubs and simmer for 5 minutes. Trun off the flame. 
Step 7: Place it in serving bowl and decorate with onion and lemon round slices.
For the bhature :1 cup plain flour (maida)
½ cup curd
3 tbsp oil
Salt to taste
Oil for deep frying
Water for making dough if needed
For the bhature:
Step 1: Combine the flour, salt and oil and mix together.
Step 2: Add ½ cup fresh curd and water if necessary. Knead the dough very well till it is smooth.
Step 3: Cover with a wet muslin cloth otherwise any of the vessel and rest the dough for 2 hours.Step 4: Divide the dough into small parts and roll out into circles of 125mm (5”) diameter.
Step 5: Deep fry in hot oil till the bhature puff up and both sides are golden brown.
Step 6: Serve hot with the chole-paneer.Make your Sunday dinner special for someone special with mango ras……
