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

• 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