Friday, 9 January 2015

Channa Paneer


Curry made with large chick peas or kabuli channa or whole Bengal gram (பெரிய கொண்டைக் கடலை) is very tasty. Adding paneer or cottage cheese to channa enhances the taste of the gravy. Chickpeas are rich in protein, carbohydrates, vitamin B complex, iron, phosphorus and zinc. Paneer, on the other hand, is made by curdling milk with lemon juice and straining the whey out. Water from the thick curds portion is further drained by placing a weight over it. Paneer is rich in calcium, sodium and vitamin A. This recipe has a rich taste and makes a great combo with chapatti or pulka. It works well for me. Just give it a try.

Ingredients: (Serves three)
Kabuli channa or large chick peas – 1 teacup or 200ml measure
Paneer – 100gms, cut into small cubes
Onions – large, finely chopped, 2 no
Tomatoes – large, cubed, 3 no
Ginger garlic paste – 1 teaspoon
Salt – to taste
Jaggery – 1 teaspoon (optional)
Kashmiri chilli powder – 1-2 teaspoons (adjust to taste)
Garam masala – 1 teaspoon
Cinnamon – 1” piece
Cardamom – 4 no
Cloves – 4 no
Bay leaves – 2 no
Cooking oil – 1 tablespoon
Kasuri methi – 1 tablespoon
Curds – ½ teacup or 100ml measure

Channa Paneer
Method: Soak kabuli channa in sufficient water overnight, drain the water in the morning and pressure cook with 1 tumbler (200ml) of water for 15 minutes. Once the pressure subsides, remove channa from cooker. Transfer a quarter of the cooked channa into a bowl and mash it well with a flat spoon. Keep aside.

Grind tomatoes into a fine puree using the mixer grinder. Beat curds well and add garam masala powder. Mix well and keep aside.

Heat oil in the kadai, add bay leaves and sauté for a minute. Then add cinnamon, cardamom and cloves, and sauté for 30 seconds. Now add chopped onions and fry till they start to brown. Add ginger-garlic paste and fry for a minute. Now add tomato puree and kashmiri chilli powder, cover and cook till the paste thickens and oil separates. Add the cooked channa along with mashed channa and mix well. Add ½ tumbler (100ml) of water, required salt and jaggery. Mix well and bring it to boil. Simmer on low flame for 5 minutes. Finally add curds mixture, kasuri methi and paneer. Gently mix the curry. Simmer for 5 minutes, till oil floats on the surface. Switch off the fire. Serve hot with rot, chapatti, paratha, pulka or poori along with sliced onions. 

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