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Methi Channa Paneer


Ingredients:

Chick peas (Channa) – 2 cups

Panneer – 1 cup (cut into small cubes)

Onion – 1 big (finely chopped)

Tomato – 1 midsized (finely chopped)

Methi leaves – 2 cups 

(or frozen methi leaves – 2 cubes)

Oil – 3 to 4 teaspoons

Grind coarsely (Group 1):

Ginger – 1 inch piece

Garlic – 2 cloves

Chilli powder – 1 heaped teaspoon

Corriander powder – 1 heaped teaspoon

Turmeric powder – ¼ teapsoon

Garam masala powder – ½ teaspoon

Grind to paste (Group 2):

Channa (boiled) – a handful

Cut Panneer cubes (small) – 4 or 5

Seasoning:

Cinnamon sticks – 2

Cloves – 4

Cumin seeds – ½ teaspoon

Method:

  1. Soak Chick peas (Channa) overnight (5 to 6 hours atleast).
  2. Pressure cook for 4 to 5 whistles and keep aside.
  3. Heat oil in a deep non-stick pan.
  4. Add the coarsely ground mixture (group 1) and fry for a minute.
  5. Add fine chopped onions and sauté until transparent.
  6. Add fine chopped tomatoes along with salt and sauté until oil separates.
  7. Now add the methi leaves and ground paste (group 2) and fry for 2 minutes.
  8. Add panneer cubes and boiled channa, simmer for 3 to 5 mintues.
  9. Garnish with coriander leaves & serve hot.
  10. This goes well with rice or rotis.


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