• Paneer Chana Masala
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INGREDIENTS


Paneer Chana Masala

Servings - 2 - 3

INGREDIENTS


Chickpeas - 250 grams

Water - 2 litres, divided

Salt - 1 teaspoon

Bay leaf - 2

Black cardamom - 1 pod

Tea bag - 1

Oil - 2 tablespoons

Paneer - 320 grams

Ghee - 50 grams

Coriander seeds - 1 teaspoon

Cloves - 2 pods

Dry red chili - 2

Cinnamons tick - 1 inch

Cloves - 2 pods

Dry red chili - 2

Cinnamons tick - 1 inch

Cumin - 1 teaspoon

Garlic paste - 1 1/2 tablespoons

Ginger paste - 1 1/2 tablespoons

Onions - 280 grams

Tomato - 420 grams

Green chili - 1 tablespoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Turmeric - 1 teaspoon

Cumin powder - 1 teaspoon

Garam masala - 1 teaspoon

Dry fenugreek leaves - 1 tablespoon

Vegetable stock - 300 milliliters

Coriander - for garnishing

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.