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Paneer and Eggplant Channa Masala Recipe

Paneer and Eggplant Channa Masala is a popular Indian Curries
Author :
 
On :
Thursday, 16 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 cup - Cooked Channa/Chickpeas
  • 1 cup - Paneer cubes
  • 1 cup - Eggplants (cubed)
  • 1/2 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1 tbsp - Coriander powder
  • 1/2 tsp - Fennel seeds
  • Chopped Coriander leaves
  • Oil
  • Salt
  • To grind:
  • 1 - Onion (large and cubed)
  • 1 - Tomato (chopped)
  • 2 - Green chillies
  • 1/4 cup - Coriander leaves
  • 1 tsp - Ginger (chopped)
  • 5 - Garlic Cloves
  • 1inch Cinnamon stick
  • 1 - Clove
  • How to Make Paneer and Eggplant Channa Masala:

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



     

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