Recipe Description
Ingredients Quantity
Oil 3 Tbsp
Cumin seeds 1 tsp
Ginger Chopped 1 Tbsp
Garlicr Chopped 1 Tbsp
Green Chilli Chopped 2No
Onion Chopped 2 large
Dry Red Chilli whole 2 No
Tomato Chopped 2 large
Salt to taste
Coriander powder 2 Tbsp
Red Chili powder 1 tsp
Turmeric powder ½ tsp
Dry Mango powder 1½ 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
Kadai Masala to sprinkle.
Method:
- Soak the kala chana or whole Bengal gram overnight and boil in the pressure cooker next day (put salt while boiling the chana)
- Heat oil in a pan, add cumin seeds, chopped ginger, garlic, green chillies and sauté till garlic gets brown
- Add onions, whole red chillies (optional) and sauté for 4-5 min. or till onions gets light brown.
- Add chopped tomatoes, salt and sauté for 3 to 4 mins.
- Add corriander powder, red chilli powder, turmeric powder, 1 tsp of dry mango powder, cumin powder, Garam masala powder and sauté for 3to4mins.
- Add boiled Bengal Gram and 2 cups of water, mix well.
- Cover and cook for 6 to 8 mins.
- After 6-8 min. remove the lid, mix well.
- Add paneer cubes, ginger juliennes and chopped coriander, mix it well.
- Switch off the flame, while serving add ghee and remaining dry mango powder, mix well.
- Remove in serving bowl, sprinkle some kadai masala on top, garnish with mint leaves and serve hot.