PREPARATION

1. In a bowl, add 250 grams chickpeas, 1 litre water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1 teaspoon salt, 2 bay leaf, 1 pod black cardamom, 1 tea bag and cover it with lid.
3. Cook till you hear 6 whistles.
4. Open the lid and remove the tea bag. Remove it from heat and keep aside.
5. Heat 2 tablespoons oil in a skillet, add 320 grams paneer and cook until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Heat 50 grams ghee in a heavy skillet, add 1 teaspoon coriander seeds, 2 pods cloves, 2 dry red chili, 1 inch cinnamon stick, 1 teaspoon cumin and stir well.
8. Add 1 1/2 tablespoons garlic paste, 1 1/2 tablespoons ginger paste and saute for 1 - 2 minutes on medium heat.
9. Then, add 280 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 420 grams tomato and saute until it turns soft and pulpy.
11. Add 1 tablespoon green chili, 1 teaspoons alt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 tablespoon dry fenugreek leaves and mix it well.
12. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add the cooked chickpeas in it and mix it well.
15. Then, add 300 milliliters vegetable stock and mix it well.
16. Cover it with lid and cook for 10 - 15 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Now, add the fried paneer in it and mix it well.
19. Cook for 3 - 5 minutes on medium heat.
20. Garnish with coriander.
21. Serve hot with puri.

Paneer Tikka Masala

Servings - 2 - 3

INGREDIENTS
Yogurt - 150 grams
Gram flour - 2 tablespoons
Ginger garlic paste - 1 tablespoon
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek - 1/2 teaspoon
Bell pepper - 125 grams
Onions - 50 grams
Paneer - 330 grams
Oil - for shallow frying
Oil - 2 tablespoons
Onions - 120 grams
Cashews - 2 tablespoons
Tomato - 300 grams
Butter - 2 tablespoons
Cumin - 1 teaspoon
Green cardamom - 2 pods
Bay leaf - 1
Ginger garlic paste - 1 tablespoon
Turmeric - 1/4 teaspoonSalt - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Water - 300 milliliters
Dry fenugreek - 1 teaspoon
Fresh cream - 60 grams
Coriander - for garnihsing