Chana paneer

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This recipe has been inspired by my youngest sister in law. She recently sent me a picture of their dinner that she had made of mattar paneer with grated paneer instead of the usual cubes or chunks of this moreish Indian cheese.

I absolutely loved this idea as this way you are able to get paneer in every mouthful and can use less. Therefore reducing the amount of fat in the dish but not compromising on the flavour and rather enhancing it. Thank you Amrita for sharing your great idea! x

So my brain started to tick and I started to wonder what kind of curry I could come up with and add this grated paneer idea to. Chickpeas came to mind and chana paneer was born! It is one of those dishes that anyone who adores paneer will love!

INGREDIENTS

250g grated paneer
1 tin chickpeas drained and rinsed
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
1 medium onion finely chopped
2 cloves of garlic crushed
1 tsp grated ginger
1 tsp finely chopped chilli
150g tomato passata/crushed tomato
1 tsp chana masala
1 tsp shahi paneer masala
1 tsp salt
¼ tsp turmeric
2 tsps ground coriander & cumin powder
Pinch of sugar
Handful of chopped coriander

METHOD

• Heat the oil in a large saucepan with the asafoetida, cumin and mustard seeds. Once they start to sizzle throw in the onion, garlic, ginger and chilli, stir fry on a low heat

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• Add all the spices and combine. Pour in the passata, season with salt and stir in the grated paneer. Cover and cook on a low heat for 5 minutes

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• Mix in the chickpeas. Gently combine, cover and cook for a further 10 minutes

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Once done garnish with coriander and serve with some naan bread

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8 thoughts on “Chana paneer

  1. Pingback: Mattar Paneer Recipe (Rolling Recipes 2.2) | Simply.Striking

  2. Pingback: Making Paneer Cheese | World Wide Wanderers

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