Paneer Chana Masala - Dhaba Style
A classic dhaba style Chana - Paneer masala subji... Cooked in a desi onion - tomatoes spicy red gravy.
🧺 Ingredients
- 200 Grams CheakPea
- 200 Grams Cottage Cheese (Cut in the small cubes)
- Dry Red Chilly2 Nos
- Green chillies (Finely Chopped)2 Nos.
- 4 TBSPN Oil
- Bay Leaf1 Nos
- 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
- Black Cardemom (Big One)3 Nos
- Star Anies2 Nos
- 1 Inch Cinnamon Stick (2 rough pieces)
- 2 TBSPN Fresh Cream
- 2 Tspn Kasuri Methi
- 2 Tspn Coriander (Finely chopped Fresh coriander leaves)
👨🍳 Method — step by step
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.
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.
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.
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.
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.
Garnish it with fresh cream and finely chopped fresh coriander leaves.
Serve it hot with paratha, naan or any roti.