Channa paneer masala

 

1 can chickpeas.

 1 panner cheese.

2 tablespoons tomato paste.

1/2 teaspoon cumin seeds.

1/2 cup yogurt or cream.

1 teaspoon gram masala.

1 teaspoon ginger powder.

1 teaspoon cumin powder.

1 tablespoon curry powder.

1teaspoon ground cardamom.

4 cloves.

1 bay leaf.

1 teaspoon turmeric.

1 teaspoon dry coriander.

1 onion.

5 cloves crushed garlic.

1 vegetable bullion cube.

1 large tomato,pureed.

2 cups water.

1/2 cup fresh chopped cilantro.

juice of 1/2 a lemon

oil.

How2:

In skillet add a teaspoon of canola oil. add in the paneer on med heat cook until golden brown.

once its browned remove from heat place in a bowl.

to the pot add an additional 2 tablespoons of oil followed by the spices. cook the spices a bit on low heat in the oil. add the onions cook on low heat until  the spices fill the room with fragrance.

Pour in the tomato puree.Allow it to cook down a bit on med-low heat for 10mins.

Add in tomato paste, and water. add in the chickpeas mix in cover and continue cooking for about 15-19mins on low.

the chickpeas will be tender and the sauce will reduce.at this point you can mix in the paneer.

in a bowl add yogurt or the cream add a bit of the chickpeas masala sauce to it to make it warm before adding it to the pot, mix well.

Add the cream or yogurt to the pot bring to a simmer on low heat.

Add the chopped cilantro, mix it in. let it cook for another 5mins. 

before serving mix in the lemon juice.

pour into a platter. serve with rice or Naan.

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