Paneer and Eggplant Channa Masala

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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