"This is a super healthy recipe with chick peas and paneer. Omit the chilies if you prefer the dish non spicy."
Chick Peas with Indian Cottage Cheese (Paneer Chana Masala)
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Prep time: 10mins
Cook time: 50mins
Serves or Makes: 3
Recipe Card
ingredients
- 1 cup Chick peas
- 1 cup cubed paneer
- 2 pureed tomatoes
- 1 tbsp ginger
- 2 tbsp garlic
- 1 chopped into small pieces carrot
- 2 tsp dried mint
- 1 tsp carom seeds
- salt
- 2 tsp black salt or rock salt (optional)
- 1 tbsp turmeric
- 1 tsp cumin seeds
- 1 tbsp red chili powder
- 2 tsp dry mango powder
- 1 tbsp coriander powder
- 2 tsp cumin powder
- 2 tbsp cooking oil
- 2 medium chopped onions
- 2 chopped green chilies
- 1 tbsp coriander powder
Method
Chick Peas with Indian Cottage Cheese
Step 1
Soak chick peas overnight in a bowl. Make sure the Chana is completely submerged in water. Rinse the Chana in the morning and put in fresh water to cover it. Boil till soft. I used a pressure cooker but you can also cook it in a deep bottomed pan. Keep aside. henna from scratch see below.
Step 2
In a large pan, heat oil. Add cumin seeds and carom seeds. Let it sizzle and then sauté onions and carrot till slightly golden. Add and cook chopped green chili. Add ginger paste and garlic paste. Sauté for a couple of minutes.
Step 3
Add tomato puree, turmeric, coriander powder, cumin powder, red chili powder, dry mango, black salt and mint leaves. Add salt to taste. Add 1 cup of water and add paneer cubes. Simmer for 5 minutes till most of the water has soaked in and there is a saucy consistency. Serve with basmati rice.
Paneer/Chenna from scratch
Step 1
Notes: you can use store bought paneer for the recipe. For Paneer/ Chenna/Paneer Heat 1 liter of milk. When it starts boiling, put in 1 tbsp lemon juice (or vinegar). Let it boil for a few seconds, stir and cook till the milk curdles. Turn the gas off. Let it sit for 10 mins. Strain the mixture on a chess cloth. Twist the cheese cloth with the paneer inside to squeeze out all the water. Leave it for 10-15 mins. Take the mixture out, shape into a block and cut into cubes for the recipe. Store any leftovers in the fridge and use within 2-3 days. Uncooked china does not last very long. You can certainly freeze it wrapped in cling wrap and put it in the freezer. It stays very well in this manner.