Chana Paneer masala is made when the paneer is simmered in a gravy that is made of onions, tomatoes, chickpeas, and other spices. Chana paneer is a priority in every brown family and is made in our house every few days. Also to vary the taste of the same dish, I am used to making different versions of the Chana Paneer recipe.
This chole recipe is made by adding cream and methi to the gravy. These two ingredients make your recipe different from the usual ones. When the paneer is cooked before adding in the gravy, the curry gets seven more delicious and amazing.
INGREDIENTS
- 1/2 cup dried chickpeas
- 1 1/2 cups water
- 1-inch cinnamon stick
- 2 cloves of garlic
- 1 black cardamom
- 2 green cardamoms
- 1 teabag
For paneer
- 100 grams paneer sliced in cubes
- 2 tbsp oil
- 1/2 cup finely chopped red onion
- 1 tbsp ginger paste or grated ginger
- 1 tbsp garlic paste or grated garlic
- 1 green chili
- Salt to taste
- 1/4 tbsp Turmeric powder
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1/2 tbsp cumin seeds
- 1/2 cup water
- 1 tbsp Amchur powder
- 2 tbsp Kasoori methi
- 1/2 tbsp Garam Masala
- 1-2 tbsp Fresh cream or malai
- 1 tbsp chopped Cilantro and coriander leaves
Steps of making Chana Paneer Masala
- Soak the chana at night after ashing them.
- The next day drains the water. Put the chana in the pressure cooker and pour some water into it. Also, add in the green and black cardamoms. To add color to your chana you can add a tea bag or can skip it just as per choice.
- Cook on high heat by covering from the top and wait for 2-4 whistles. Wait until your chana gets soft.
- Bring a frying pan and heat oil in it. Fry the sliced onions in this oil. Then throw in the ginger and garlic paste and stir fry for a few seconds. Also, throw in the tomato puree and the green chili.
- Let the mixture sizzle for a few minutes and make sure that the mixture does not get stick to the pan.
- Then to spice up your gravy sprinkle turmeric powder, red chili powder, cumin powder, and salt. Stir well using a spatula or a wooden spoon.
- Then throw in the cooked chana or Chole.
- Let the material simmer for 6-8 minutes and you can add more water if needed.
- Now add amchur powder (mango powder), garam masala, and methi. Stir well.
- Then add in the Paneer cubes. Stir in.
- Pour in the heavy cream and cook for more time.
- In the end, sprinkle in the chopped coriander leaves.
FAQs?
Is it necessary to cook paneer before adding in the gravy?
Deep fry the paneer cubes in moderately hot oil. Do not over fry or burn them. It will add a good flavor to your chana paneer masala. Fry well from both sides and then add in the cooking chana masala. It is not necessary but gives a good relish to your dish.
What is the other method to soften the paneer instead of frying?
Instead of frying, you can immerse the paneer cubes in water for some time. Thus, instead of getting calories from oil, you can simply make it soft by soaking it in water.
Chana Paneer Masala Recipe
Ingredients
- 1/2 cup dried chickpeas
- 1 1/2 cups water
- 1- inch cinnamon stick
- 2 cloves of garlic
- 1 black cardamom
- 2 green cardamoms
- 1 teabag
For paneer
- 100 grams paneer sliced in cubes
- 2 tbsp oil
- 1/2 cup finely chopped red onion
- 1 tbsp ginger paste or grated ginger
- 1 tbsp garlic paste or grated garlic
- 1 green chili
- Salt to taste
- 1/4 tbsp Turmeric powder
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1/2 tbsp cumin seeds
- 1/2 cup water
- 1 tbsp Amchur powder
- 2 tbsp Kasoori methi
- 1/2 tbsp Garam Masala
- 1-2 tbsp Fresh cream or malai
- 1 tbsp chopped Cilantro and coriander leaves
Instructions
- Soak the chana at night after ashing them.
- The next day drains the water. Put the chana in the pressure cooker and pour some water into it. Also, add in the green and black cardamoms. To add color to your chana you can add a tea bag or can skip it just as per choice.
- Cook on high heat by covering from the top and wait for 2-4 whistles. Wait until your chana gets soft.
- Bring a frying pan and heat oil in it. Fry the sliced onions in this oil. Then throw in the ginger and garlic paste and stir fry for a few seconds. Also, throw in the tomato puree and the green chili.
- Let the mixture sizzle for a few minutes and make sure that the mixture does not get stick to the pan.
- Then to spice up your gravy sprinkle turmeric powder, red chili powder, cumin powder, and salt. Stir well using a spatula or a wooden spoon.
- Then throw in the cooked chana or Chole.
- Let the material simmer for 6-8 minutes and you can add more water if needed.
- Now add amchur powder (mango powder), garam masala, and methi. Stir well.
- Then add in the Paneer cubes. Stir in.
- Pour in the heavy cream and cook for more time.
- In the end, sprinkle in the chopped coriander leaves.
