Methi Channa Paneer Masala

Recipe by
Total Time:
40 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 cups - paneer cubes
  • 1.5 cups - channa
  • 1 tbsp - kasuri methi leaves (dry fenugreek leaves)
  • 1 - onion, chopped
  • 1/2 tsp - cumin seeds
  • 2 tbsp - besan flour
  • 1 tsp - garam masala
  • 2 tsp - coriander leaves (chopped)
  • Salt - to taste
  • Oil - 2 tbsp
  • To Grind:
  • 2 - tomatoes (ripe and juicy)
  • 1 tsp - peppercorns
  • 1 tsp - cumin seeds
  • 1 tsp - fennel seeds
  • 2 - green chillies

How to Make Methi Channa Paneer Masala

  • Grind 1/2 cup of the cooked chick peas/channa and keep aside.
  • Fry the paneer cubes in oil and let them sit in hot water.
  • Meanwhile, grind all the ingredients from the list 'To Grind' with half a cup of water into a fine paste and keep aside.
  • Heat oil in a pan. Add the cumin seeds, fry until they splutter. Now add the chopped onion, kasuri methi and salt. Cook until it turns tender.
  • Keep the flame on simmer and add the besan flour and fry along with the onions.
  • Add the grounded paste of spices to the onion, kasuri methi and besan flour.
  • It may turn thicker. Stir them for a while on simmer.
  • Add the already grounded chickpeas as well as the rest of the cooked chickpeas, to the masala along with the garam masala.
  • Add enough water to turn it as gravy.
  • Cook it for a while on a medium flame.
  • Add the chopped coriander leaves and put off the stove.
  • Serve it with rotis.
  • Recipe courtesy: Priya Easy N Tasty Recipes