Easy Chana Paneer Recipe

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Prep Time 20 Minutes

Cooking Time 25 Minutes

Servings 3-4

Rating

Chana Paneer is a popular dish of North Indian cuisine. This dish has a nice combination of chana and paneer that are cooked in spicy and tangy based gravy. This dish prefect for any occasion and it is spicy and very easy to make. You can serve this dish with roti or paratha meal and it makes a good lunch box dish too.

Ingredients

1 cupKabuli chana (white chick peas), soaked and boiled
1/2 cupChopped low fat paneer(cottage cheese)
3Medium sized brinjal (baingan / eggplant), skinned and chopped
3Small Sized tomatoes , blanched and blended into a pulp
1/2 tspCumin seeds (jeera)
25 mm (1")Stick cinnamon (dalchini)
2Cloves (laung / lavang)
2Bay leaves (tejpatta)
1/4 tspGaram masala
1 tspChili powder
1/2 tspDried mango powder (amchur)
1 tspCoriander-cumin seeds (dhania-jeera) powder
2 tspOil
To TasteSalt

To Be Ground Into A Paste

1/2 cupRoughly chopped onions
8Garlic (lehsun) cloves
12 mm (1/2")Piece ginger (adrak)

For The Garnish

2 tbspChopped coriander (dhania)

Directions

In a blender, add chopped onions, cloves, ginger, and enough water and blend to a smooth paste and keep it aside.
Heat 1 teaspoon of oil in a non-stick pan and cook the brinjal pieces in it on a slow flame until they are soft and in the blender add the brinjal and the tomato pulp and blend till smooth and keep it aside.
Heat 1 tsp of oil in a pan and add the cumin seeds and when they crackle, add the cinnamon, cloves and bay leaves and fry for a few seconds.
Add the blended paste and fry for few seconds and then add the brinjal-tomato mixture, garam masala and chili powder and fry for a few minutes.
Add the kabuli chana, amchur powder, coriander-cumin seed powder, 1½ cups water and salt and cook on a low flame.
Add the paneer, mix it gently and cook for 5 to 7 minutes and garnish with coriander leaves and serve it hot with roti or paratha.

By Meghna Nath

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