I make this paneer chana to a gravy consistency if eating at home. If making for lunch box, I make it a semi dry curry along with a vegetable salad to go with roti. Both ways it tastes good. I also make this restaurant style chana masala. You can also make this chana paneer recipe with crumbled panir or even skip paneer totally. You can also check this post on How to make paneer at home More paneer recipes, Methi paneerKadai paneer gravyDry kadai paneerPaneer makhaniPaneer butter masala
Preparation for Chana Paneer
- Wash chana few times and soak them overnight. Cook them with a pinch of soda, turmeric & water just enough to cover. I cooked in a pressure cooker for 1 whistle on a medium heat, you can also cook them in pot with more water.
- While the chana cooks, chop or make a fine paste of onions and deseeded tomatoes separately.
- Heat oil in a pan. Saute cumin in hot oil.
- Saute ginger garlic paste until a nice aroma comes out. Do not burn it.
- Add chopped onions or paste.
- Saute until golden.
- Add chopped tomatoes or puree. Saute for 3 to 4 mins.
- Add garam masala powder, red chili powder, coriander powder and salt.
- Saute until the mixture begins to leave the sides.
How to Make Chana Paneer
- Add cooked chana along with the stock.
- Stir and cook.
- Simmer with the pan covered on a low flame for 3 to 4 mins.
- When the gravy turns thick, add panir and kasuri methi. If you prefer to make a semi dry curry, evaporate the water by cooking further on a slightly high flame. Then add panir.
- Mix everything. Add chopped coriander leaves and switch off the stove after a minute. Keep covered. Do not over cook. Related Recipes