Chana paneer recipe steamed chickpeas and paneer cubes are simmered in slightly creamy, spicy punjabi gravy which is made of onion, tomato and couple of spices. It's also known as Punjabi chole paneer masala.
Fundamental Info:
Preparation time: 8 hrs fifteen minutes
Cooking: 40 minutes
Cuisine: Punjabi, North Indian
Category: Primary course Curry
Ingredients:
- For pressure cooking chana:
Dried white-colored chickpeas (Chole or kabuli chana or safed chana) cup
Water 1 cups
Cinnamon stick 1 " piece
Cloves 2
Black cardamom 1
Eco-friendly cardamom 2
Tea bag 1, optional (I've skipped it) - For curry:
Paneer cup (100 grams or 3.5 oz) reduce small cubes
Oil two tablespoons
Onion cup finely chopped
Ginger root paste or freshly grated 1 teaspoon
Garlic clove paste or freshly grated 1 teaspoon
Tomato plants 2 small (
to at least one cup pureed)
Eco-friendly chili 1, slit
Salt to taste
Turmeric powder teaspoon
Red chili powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder teaspoon
Water cup
Amchur powder (dried mango powder) 1 teaspoon
Kasoori methi 2 teaspoons
Garam masala teaspoon
Heavy whipping cream (Malai) 1-2 tablespoon
Cilantro or coriander leaves 1 tablespoon finely chopped
Steps to make chana paneer (Step-by-step Recipe with Photos):
1) Wash chana under running cold water till water runs obvious.
2) Soak them in enough water not less than 8 hrs of overnight. Following the soaking time, they'll get bending in dimensions. Drain water and discard that soaking water.
3) Take individuals drenched chana into pressure oven, add fresh 1 glasses of water. Include cinnamon stick, cloves, black cardamom and eco-friendly cardamoms. If you would like you can include a tea bag too, it'll give black colored chana. Here I haven't used.
4) Cover the oven using the lid, place the weight on and switch heat on high. Pressure prepare it for just two whistles on HIGH + fifteen minutes on low heat. Or prepare till chana are soft and cooked. Allow the pressure go lower alone, then open the lid. Discard the spices and tea bag (if using).
5) Heat the oil inside a pan on medium heat. Once hot add chopped onions, sprinkle little salt to hurry in the process. Mix and prepare.
7) Now add ginger root paste and garlic clove paste.
9) Now add prepared tomato puree and slit eco-friendly chili.
11) Take it to some simmer.
12) Whether it splutters a great deal, you are able to partly pay for it. Continue cooking and do stir from time to time to make certain that it's not sticking with the pan.
13) Once it stops spluttering, you are able to take away the lid, prepare till all of the moisture is evaporated and oil is oozing out of the sides.
15) Mix well and prepare for any minute.
17) Mix well, as needed you can include extra water to create gravy consistency. Here' have added cup of additional water.
19) Now add amchur powder, garam masala and crushed kasoori methi.
21) Now add paneer cubes.
23) Now add heavy cream.
25) Lastly add chopped coriander leaves.
Chole paneer or chana paneer is able to serve. Otherwise serving immediately then ensure that it stays covered therefore it stays warm.
Serving suggestion: Serve chole paneer masala with bhatura or puri or paratha. It may be offered with naan or kulcha too. You may also get it with plain grain or jeera grain .
&- Take a look at more paneer curry recipes &-
For pressure cooking chana:
- Dried white-colored chickpeas (Chole or kabuli chana or safed chana) - cup
- Water - 1 cups
- Cinnamon stick - 1 " piece
- Cloves - 2
- Black cardamom - 1
- Eco-friendly cardamom - 2
- Tea bag - 1, optional (I've skipped it)
- Paneer - cup (100 grams or 3.5 oz) reduce small cubes
- Oil - two tablespoons
- Onion - cup finely chopped
- Ginger root paste or freshly grated - 1 teaspoon
- Garlic clove paste or freshly grated - 1 teaspoon
- Tomato plants - 2 small (
- Wash chana under running cold water till water runs obvious.
- Soak them in enough water not less than 8 hrs of overnight. Following the soaking time, they'll get bending in dimensions. Drain water and discard that soaking water.
- Take individuals drenched chana into pressure oven, add fresh 1 glasses of water. Include cinnamon stick, cloves, black cardamom and eco-friendly cardamoms. If you would like you can include a tea bag too, it'll give black colored chana. Here I haven't used.
- Cover the oven using the lid, place the weight on and switch heat on high. Pressure prepare it for just two whistles on HIGH + fifteen minutes on low heat. Or prepare till chana are soft and cooked. Allow the pressure go lower alone, then open the lid. Discard the spices and tea bag (if using).
- Heat the oil inside a pan on medium heat. Once hot add chopped onions, sprinkle little salt to hurry in the process. Mix and prepare.
- Prepare till onions become translucent or pink and soft.
- Now add ginger root paste and garlic clove paste.
- Mix and saute for any minute or up until the raw odor of ginger root garlic clove disappears.
- Now add prepared tomato puree and slit eco-friendly chili.
- Mix well.
- Take it to some simmer.
- Whether it splutters a great deal, you are able to partly pay for it. Continue cooking and do stir from time to time to make certain that it's not sticking with the pan.
- Once it stops spluttering, you are able to take away the lid, prepare till all of the moisture is evaporated and oil is oozing out of the sides.
- Now add remaining salt, turmeric powder, red chili powder, coriander powder and cumin powder.
- Mix well and prepare for any minute.
- Now add cooked chole using its water.
- Mix well, as needed you can include extra water to create gravy consistency. Here' have added cup of additional water.
- Allow it to simmer for five-6 minutes.
- Now add amchur powder, garam masala and crushed kasoori methi.
- Stir well.
- Now add paneer cubes.
- Lightly mix well and simmer for just two-3 minutes.
- Now add heavy cream.
- Prepare for any minute after which switch off the stove.
- Lastly add chopped coriander leaves.
- Mix well.
- it is able to serve.
