Methi Channa Paneer

Ingredients:

Chick peas (Channa) – 1 cup (soaked & pressure cooked for 5 whistles)

Panneer – 1 cup (cut into cubes)

Onion – 1 big (finely chopped)

Tomato – 1 big (finely chopped)

Chopped Methi leaves – ½ cup

Ginger – ½ inch piece

Garlic – 2 cloves

Salt - 1½ teaspoons

Channa stock - ½ cup (water in which chickpeas was pressure cooked)

Corriander leaves - 2 tablespoons (finely chopped)

Powders:

Chilli powder – ½ teaspoon

Corriander powder – 1 heaped teaspoon

Turmeric powder – ¼ teaspoon

Garam masala powder – ½ heaped teaspoon

Tempering:

Oil – 2 tablespoons

Cinnamon sticks – 2

Cloves – 4

Bay leaf - 1

Cumin seeds – 1 teaspoon

Fennel seeds - ½ teaspoon

Method:

1. Heat oil in a deep non-stick pan.
2. Add items mentioned under tempering and fry for about ½ a minute (turning golden brown).
3. Add fine chopped onions and powders mentioned, saute for a minute or 2.
4. Add fine chopped tomatoes along with salt, cook closed for a 1 to 2 minutes. (until the mixture turns mushy)
5. Add the chopped methi leaves and fry for a minute until aroma rises (oil separating is also an indication).
6. Add panneer cubes and boiled channa along with channa stock.
7. Simmer for 3 to 5 minutes keeping closed.
8. Garnish with chopped coriander leaves & serve hot.
9. Serve hot with either rice or rotis.