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

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