Make Halwai Masala: Grind all masala mix ingredients together into a fine powder (no roasting).
Prepare Base Paste: Blend halwai masala, tomato, garlic, ginger, green chilli and coriander with little water to make a thick paste.
Boil Chole: Pressure cook soaked chole with salt and water until soft but holding shape. Reserve the stock.
Sauté Chole: Heat mustard oil, add boiled chole, kasoori methi, chilli powder, turmeric, coriander powder and halwai masala. Sauté 4–5 minutes.
Make Gravy: Heat mustard oil. Sauté garlic and ginger, then onions until golden.
Add tomatoes and red chilli powder and cook until oil separates.
Add base paste and cook well.
Cook the Curry: Add palak puree and some chole stock. Add sautéed chole and simmer 10–12 minutes until thick.
Final Finish: Add butter and lemon juice. Add paneer cubes, green chillies and tomato halves. Simmer briefly.
Rest for a few minutes and serve hot rice & Dahi bhalla
