• Prep Time 10 to 15mins minutes
  • Cook Time 10 to 12 mins minutes
  • Serving For 2 to 3 people People
  • Difficulty Easy, Medium

Recipe Description

Kala Chana Aur Paneer Sabzi


Oil – 3 Tbsp

Cumin seeds – 1 tsp

Ginger Chopped – 1 Tbsp

Ginger Chopped – 1 Tbsp

Green Chilli Chopped – 2No

Onion Chopped – 2 large

Dry Red Chilli whole – 2

Tomato Chopped – 2 large Salt to taste

Coriander powder – 2 Tbsp

Red Chili powder – 1 tsp

Turmeric powder – 1/2 tsp Dry

Mango powder – 1 tsp

Cumin powder – 1 tsp

Garam Masala powder – 1 tsp

Bengal Gram (kala chana) boiled – 2 cup

Water – 2 Cups

Paneer Cubes – 1 Cup

Ginger Juliennes – 1 inch

Coriander chopped – 1 Tbsp

Ghee – 2 Tbsp Dry

Mango Powder – 1/2 tsp

Kadai Masala to sprinkle.


step 1: soak the kala chana or whole Bengal gram overnight and boil in the pressure cooker next day (put salt while boiling the chana)

step 2: In a pan heat oil and add cumin seeds, ginger chopped, garlic, green chillies, step3: as garlic gets brown add onions and saute it for 3to4 mins till it gets light brown. step:4 Add tomatoes, salt, saute for 3 to 4 mins

step 5: add corriander powder, red chilli powder, turmeric powder, dry mango powder, cumic powder, Garam masala powder and saute it for 3to4mins.

step 6: Add boiled Bengal Gram, add water.

step 7: cover it and let it cook for 6 to 8 mins step 8: after it gets cooked, Add paneer cubes and ginger juliennes to the gravy, chopped corainder, and mix it well.

step9: while serving you can garnish it with ghee and dry mango powder.

step 10: serve hot, enjoy healthy food.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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