Paneer and Eggplant Channa Masala

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

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3

Ingredients

How to Make Paneer and Eggplant Channa Masala

  • Grind all the ingredients given under the list 'to grind' to a coarse paste.
  • Heat a few drops of oil and fry the paneer cubes.
  • Add fried paneer cubes to warm water and keep aside.
  • Grind 3-4 tbsps of cooked channa to a fine paste.
  • Heat oil in a pan, fry the fennel seeds and add the coarse ground paste. Cook on medium flame until it turns aromatic.
  • Then add the cubed eggplants, cook for a few minutes until they turn soft.
  • Add the coriander powder, turmeric powder, red chilli powder and salt. Cook on simmer.
  • Add the cooked channa, fried paneer cubes, ground channa paste and enough water to bring it to a boil.
  • Take off heat and garnish with chopped coriander leaves.
  • Serve hot with rotis.
  • Recipe courtesy: Priya Easy N Tasty Recipe