Channa Paneer

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 kg - kabuli channa
  • 2 litres - milk
  • Salt and chilli powder to taste
  • 1 - lime
  • 1/2 tsp - cooking soda
  • 2 tbsp - curd
  • 3 tbsp - ghee
  • 2 - large onions
  • Garam masala
  • 2" pieces - ginger
  • Chopped coriander leaves
  • 4 - green chillies

How to Make Channa Paneer

  • Boil the milk, squeeze the lime into it and remove from the fire.
  • When the milk is curdled and cool put it in a clean muslin cloth, tie up the ends and hand up to drain out all the whey.
  • Remove from the cloth, spread out evenly on a flat dish with a heavy board (with a weight on it) on top to further drain out the liquid.
  • Then cut into small square pieces.
  • Deep fry in ghee until light brown. Remove.
  • Wash and soak the chana overnight with cooking soda.
  • Next day boil it in fresh water with salt to taste until tender.
  • Grind the onions and ginger to a fine paste.
  • Heat the ghee in a pan and brown the onions and ginger paste.
  • Add the chilli powder, curds and cooked chana.
  • Cook for about 10 minutes, mix well, then take off the fire and sprinkle with garam masala and amchoor.
  • Add the fried paneer, mix and serve garnished with coriander leaves and green chillies.