• Prep Time 10 to 15 minutes
  • Cook Time 20-25 minutes
  • Serving For 2 to 3 people People
  • Difficulty Medium

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.



  1. Soak the kala chana or whole Bengal gram overnight and boil in the pressure cooker next day (put salt while boiling the chana)
  2. Heat oil in a pan, add cumin seeds, chopped ginger, garlic, green chillies and sauté till garlic gets brown
  3. Add onions, whole red chillies (optional) and sauté for 4-5 min. or till onions gets light brown.
  4. Add chopped tomatoes, salt and sauté for 3 to 4 mins.
  5. Add corriander powder, red chilli powder, turmeric powder, 1 tsp of dry mango powder, cumin powder, Garam masala powder and sauté for 3to4mins.
  6. Add boiled Bengal Gram and 2 cups of water, mix well.
  7. Cover and cook for 6 to 8 mins.
  8. After 6-8 min. remove the lid, mix well.
  9. Add paneer cubes, ginger juliennes and chopped coriander, mix it well.
  10. Switch off the flame, while serving add ghee and remaining dry mango powder, mix well.
  11. Remove in serving bowl, sprinkle some kadai masala on top, garnish with mint leaves and serve hot.

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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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