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Chick Peas and Paneer Bake Recipe

Chick Peas and Paneer Bake is a popular Indian Snacks
Author :
 
On :
Friday, 26 May, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup - Kabuli Channa
  • 100 g - paneer, cubed
  • 2 - onions, chopped
  • 2 tbsp - oil
  • Salt, pepper & chilli powder to taste
  • 1 tsp - Garam Masala
  • For chutney:
  • 1 cup - coriander leaves, chopped
  • 1/2 cup - Mint leaves
  • 1/2 cup - green mango, chopped
  • 3 to 4 - Green chillies
  • 1 tsp - Cumin seeds
  • 2 cm - Ginger
  • 1 tsp - Sugar
  • Salt to taste
  • For sweet & sour liquid:
  • 1 cup - Channa stock
  • Size of a Lime - Tamarind
  • Jaggery and salt to taste
  • For topping:
  • 1.5 cup - white bread crumbs
  • 2 tbsp - butter, melted
  • How to Make Chick Peas and Paneer Bake:

    1. Soak channa in water overnight.
    2. Drain, add fresh water and 1/2 tsp salt. Cook till soft. Drain and reserve the stock.
    3. Heat the oil in a fry pan.
    4. Add onion and fry till golden brown.
    5. Add channa, salt (if needed), chilli powder, pepper and garam masala.
    6. Add paneer. Mix well and remove from fire.
    7. Grind all the ingredients for chutney to a smooth, thick paste.
    8. Mix the chutney with the channa.
    9. Soak tamarind in the channa stock for 15 minutes.
    10. Squeeze and extract the juice.
    11. Add jaggery and salt to taste.
    12. Stir till the jaggery is dissolved.
    13. Place the channa mixture in a greased baking dish.
    14. Pour the sweet sour liquid on top.
    15. Sprinkle the bread crumbs over it and drizzle with melted butter.
    16. Bake in a hot oven (200 C) till the bread crumbs are crisp and golden brown. Serve hot.




     

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