Methi Channa Paneer
Makes: 2 to 4 serves approx.
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)
Chilli powder – ½ teaspoon
Corriander powder – 1 heaped teaspoon
Turmeric powder – ¼ teaspoon
Garam masala powder – ½ heaped teaspoon
Oil – 2 tablespoons
Cinnamon sticks – 2
Cloves – 4
Bay leaf - 1
Cumin seeds – 1 teaspoon
Fennel seeds - ½ teaspoon
- Heat oil in a deep non-stick pan.
- Add items mentioned under tempering and fry for about ½ a minute (turning golden brown).
- Add fine chopped onions and powders mentioned, saute for a minute or 2.
- Add fine chopped tomatoes along with salt, cook closed for a 1 to 2 minutes. (until the mixture turns mushy)
- Add the chopped methi leaves and fry for a minute until aroma rises (oil separating is also an indication).
- Add panneer cubes and boiled channa along with channa stock.
- Simmer for 3 to 5 minutes keeping closed.
- Garnish with chopped coriander leaves & serve hot.
- Serve hot with either rice or rotis.