Easiest Way to Prepare Tasty Chanadal Paneer

Chanadal Paneer. Chana paneer - Sharing a simple and delicious paneer recipe with chickpeas or chana. This gravy side dish goes well with plain basmathi rice, jeera rice, roti, ajwain paratha or plain paratha. I make chana and paneer often for the kids' & husband's lunch box.

Panner (cottage cheese) cooked with soaked chana dal with roasted tomatoes and other Indian spices make this dish tastier. Panner gives a rich taste to this dish. So, what are you waiting, just follow the below given easy steps and make this delicious recipe for lunch or dinner. You can cook Chanadal Paneer using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chanadal Paneer

1. Prepare of paneer.
2. You need of chana dal.
3. Prepare of tomato.
4. You need of Whole garam masala.
5. Prepare of cumin seeds.
6. Prepare of red chilli powder.
7. It's of green chilli.
8. Prepare of kasoori methi.
9. It's of garam masala.
10. You need of corriender leaves.
11. Prepare of ginger.
12. It's of bayleaf.
13. Prepare of ghee.

Chana paneer recipe - boiled chickpeas and paneer cubes are simmered in slightly creamy, spicy punjabi gravy which is made from onion, tomato and few spices. It is also called Punjabi chole paneer masala. If you are a regular reader, by now you know that we are chole lover family. Most chana masala powder includes asafoetida and mango powder in addition to garam masala.

Chanadal Paneer step by step

1. Wash &soak the chanadal.cut the paneer piaces & shallow fry the paneer.Heat a pan add 1ysp ghee add cuminseeds,whole garammasala,&bay keaf crackle 30 sec..
   
   
   
2. Add doaked chanadal,turmericpowder&salt sauted 1 mints.Mix grated ginger.Add water &cover it..
3. Whenever the dal niceky cooked add paneer & cooked another 2mints.Now seasoning the dal.Heat a tadka pan add ghee,add cuminseeds,greenchilli,kasoorimeethi crackle it &pour on the dal.Add garammasalapowder mix it well.Chanadal paneer is ready to serve.garnishing with corrienderleaves..

If you are fan of tangy masala then include a few pinch of dry mango powder and asafoetida for digestion. Grinding little bit of the masala along with the cooked beans gives nice thickness and creamy texture to the gravy. Chana dal also known as Bengal gram is the skinned split version of whole brown chickpeas. Also known as kala chana, these brown/black chickpeas are the desi variety & are smaller in size than the white chickpeas, kabuli chana. In India, we use the whole brown chickpeas as well the split & skinned version of the same.