Chana Paneer

by Tarla Dalal

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Added to 13 cookbooks
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One of my personal favorites!! This subzi has an unusual mix of ingredients, with the potassium-rich chana and tomatoes making it ideal for people with high B.P.

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Ingredients

1 cup kabuli chana (white chick peas), soaked and boiled
1/2 cup chopped low fat paneer( cottage cheese)
3 medium sized brinjals (baingan / eggplant), skinned and chopped
3 small sized tomatoes, blanched and blended into pulp
1/2 tsp cumin seeds (jeera)
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
1/4 tsp garam masala
1 tsp chilli powder
1/2 tsp dried mango powder (amchur)
1 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp oil
1/4 tsp salt

To be ground into a paste
1/2 cup roughly chopped onions
8 cloves of garlic (lehsun)
12 mm (½") piece ginger (adrak)

For the garnish
2 tbsp chopped coriander (dhania)

Method

Heat 1 teaspoon of oil in a non-stick pan and cook the brinjal pieces in it on a slow flame until they are soft.
Blend them with the tomato pulp in a blender till smooth. Keep aside.
Heat the remaining oil in the same pan and add the cumin seeds.
When they crackle, add the ground paste, cinnamon, cloves and bayleaves and sauté for a few seconds.
Add the brinjal-tomato mixture, garam masala and chilli powder and sauté for a few minutes.
Add the kabuli chana, amchur, coriander-cumin seed powder, 1½ cups water and salt and bring to a boil.
Add the paneer, mix gently and simmer for 5 to 7 minutes.
Serve hot garnished with coriander.

RECIPE SOURCE : High Blood Pressure Cookbook