• A525ff2881855392bf70347464eba385

Bhuni Chana Dal Aur Paneer.

Fried Bengal Gram with Cottage Cheese. Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel.

Prep
Cook
Serves 12people
Ingredients
450
gr - paneer cut into 2 1/2 cm cubes (can also buy this. It is cottage cheese & can replace it with tofu as well
10
gr - ginger
8
flakes - garlic
3/4
cup - vegetable oil
2
- whole dry red kashmiri chillies
4
- cloves
2
- bay leaves
3
stick ( 2 1/2 cm each) - cinnamon
3
- brown cardamoms
4
medium (400 g) - onions grated
1
tsp - turmeric powder
2
tsp - red chilli powder
4
medium (400 g) - tomatoes chopped
4 1/4
cups - water
2 1/4
cup - Bengal gram soaked in water for 2 hours and drained
4
tsp - salt
2
tbsp - coriander leaves chopped
Directions
1.
1 To make paneer: Bring milk to boil in a pan. Allow to cool. Skim off all fat from the surface. Bring milk to boil again. Gradually add citric acid, stirring constantly. When milk curdles, remove pan from heat and leave covered for 15 minutes. Place muslin over a bowl. Pour curdled milk into muslin and strain. Gather up corners of muslin and tie about 5 cm above curds. Hang this bag for about 15 minutes. Gently squeeze bag, take down and place between two cutting boards. Place on top board, about 2 kg heavy object for about 1 hour. Remove weight. Untie bag and remove paneer. (or just buy it as mentioned int he ingredients).
2.
2 Grind ginger and garlic into a paste (or buy the paste of both available in the market).
3.
3 Group paneer into 3 batches. Heat oil in cooker for about 2 minutes. Lightly brown each batch and remove. Drain off excess oil leaving 2/3 cup in cooker.
4.
4 Place cooker on high heat. Add whole chillies, cloves, bay leaves, cinnamon and cardamoms. Stir for a few seconds. Add onions and fry till golden brown.
5.
5 Add ginger-garlic paste. Stir for a few seconds. Add turmeric and chilli powders, tomatoes and ¼ cup water. Cook till tomatoes are pulpy and oil shows separately ( approximately 5 minutes), stirring occasionally.
6.
6 Add Bengal gram and salt. Stir fry for about 3 minutes. Add remaining water ( 4 cups). Stir.
7.
7 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 4 minutes.
8.
8 Remove cooker from heat. Allow to cool naturally.
9.
9 Open cooker. Place cooker on medium heat. Add paneer. Simmer for about 3 minutes, stirring occasionally.
10.
10 Serve hot, garnished with coriander leaves.

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