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