1 0
Paneer Chana Masala – Dhaba Style

Share it on your social network:

Or you can just copy and share this url

Ingredients

(200 Grams) : CheakPea
(200 Grams) : Cottage Cheese Cut in the small cubes
(2 Nos) : Dry Red Chilly
(2 Nos.) : Green Chillies Finely Chopped
(4 TBSPN) : Oil
(1 Nos) : Bay Leaf
(3 Tspn) : Turmeric Powder
(2 TBSPN) : Kashmiri red chilli powder
(2 Tspn) : Kitchen King Masala
(As per Taste) : Salt
(1 Tspn) : Ginger Paste
(1 Tspn) : Garlic Paste
(3 Nos) : Black Cardemom Big One
(2 Nos) : Star Anies
(1 Inch) : Cinnamon Stick 2 rough pieces
(2 TBSPN) : Fresh Cream
(2 Tspn) : Kasuri Methi
(2 Tspn) : Coriander Finely chopped Fresh coriander leaves

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Paneer Chana Masala – Dhaba Style

A classic dhaba style Chana - Paneer masala subji... Cooked in a desi onion - tomatoes spicy red gravy.

Features:
  • Spicy
  • Tangy
Cuisine:

Ingredients

Directions

Perfect Combination of Cottage cheese and Dhaba Style Chana – Chhole…

(Visited 68 times, 1 visits today)

Steps

1
Done

Wash Chickpea properly and soak into boiling hot water for 3 - 4 hours.

Transfer them into a pressure cooker and add water to it.

Prepare a clothe bag with all the whole spices ( Long, Cinnamon, star anies, cardemom etc). Add this bag too into the pressure cooker.

Add some salt and close the lid and cook it till 5 - 6 whistles.

Let the cooker cool down. Take that clothe bag out.

2
Done

In a Pan, heat oil and add cumin seeds, once they start to crackle, add Bay leaf, add finely chopped green chilly.

Add finely chopped onion, and cook till they turn to translucent.

Add Ginger - Garlic Paste and some salt and cook it gently.

3
Done

Add finely chopped tomatoes and cook it with a little water till they also become juicy and soft.

At this stage, add all seasonings and add little water, then with a closed lid, cook it for 2 - 3 minutes.

4
Done

Add the cooked chickpea to the gravy and add 1 cup of water to it.
Mix it well.
Close the lid and cook it for another 3 - 4 minutes.
Add freshly crushed kasuri methi ( dry fenugreek leaves ) to it and mix it well.

5
Done

Now again cook it for another 1 - 2 minutes and let the access water goes off.

At this stage, add diced paneer cubes to the pan and give it a quick mix.

6
Done

Garnish it with fresh cream and finely chopped fresh coriander leaves.

Serve it hot with paratha, naan or any roti.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
SEV USAL
next
Palak Paneer – Restaurant Style

Add Your Comment

TOP