Chick Peas and Paneer Bake

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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Ingredients

  • 1 cup - Kabuli channa
  • 100 g - paneer, cubed
  • 2 - onions, chopped
  • 2 tbsp - oil
  • Salt, pepper & chilli powder to taste
  • 1 tsp - garam masala
  • For chutney:
  • 1 cup - coriander leaves, chopped
  • 1/2 cup - mint leaves
  • 1/2 cup - green mango, chopped
  • 3 to 4 - green chillies
  • 1 tsp - cumin seeds
  • 2 cm - ginger
  • 1 tsp - sugar
  • Salt to taste
  • For sweet & sour liquid:
  • 1 cup - channa stock
  • Size of a lime - tamarind
  • Jaggery and salt to taste
  • For topping:
  • 1.5 cup - white bread crumbs
  • 2 tbsp - butter, melted

How to Make Chick Peas and Paneer Bake

  • Soak channa in water overnight.
  • Drain, add fresh water and 1/2 tsp salt. Cook till soft. Drain and reserve the stock.
  • Heat the oil in a fry pan.
  • Add onion and fry till golden brown.
  • Add channa, salt (if needed), chilli powder, pepper and garam masala.
  • Add paneer. Mix well and remove from fire.
  • Grind all the ingredients for chutney to a smooth, thick paste.
  • Mix the chutney with the channa.
  • Soak tamarind in the channa stock for 15 minutes.
  • Squeeze and extract the juice.
  • Add jaggery and salt to taste.
  • Stir till the jaggery is dissolved.
  • Place the channa mixture in a greased baking dish.
  • Pour the sweet sour liquid on top.
  • Sprinkle the bread crumbs over it and drizzle with melted butter.
  • Bake in a hot oven (200 C) till the bread crumbs are crisp and golden brown. Serve hot.

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