Chickpeas Paneer Masala Dry Vegetable With Oil Recipe

Spicy punjabi curry filled with lots of protein,goes well with roti or rice.

Nutritional info

  • 13.6 mcg
    Vitamin A
  • 215.4 mg
    Calcium
  • 1.2 mg
    Iron
  • 0.8 mg
    Vitamin C
  • 7.2 gm
    Total Fat
  • 6.0 gm
    Protein
  • 11.1 gm
    Carbohydrate
  • 178.4 kcal
    Energy
1/2 Cube Cup(85.0 gm) Paneer
2.0 Tbsp(25.0 gm) Chana
1/2 Grated Tsp(0.94 gm) Ginger
1.0 Chopped Tbsp(8.0 gm) Onion
1.0 Chopped Tbsp(13.0 gm) Tomato
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1/2 Tsp(1.0 gm) Jeera
1.0 Number(0.3 gm) Bay Leaf
1/2 Number(0.59 gm) Star Anise
1/4 Tsp(0.46 gm) Chole Masala
1/4 Tsp(0.37 gm) Garam Masala
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(2.0 ml) Oil
50.0 Ml(50.0 ml) Water
  • Heat 1/2 tsp oil in a pan.

  • Add 1/2 no. chakra flower, 1 bay leaf, 1/2 tsp jeera and allow it to crackle.

  • Add 1 tbsp chopped onion, 1/2 tsp grated ginger, 1 tbsp finely chopped tomato and saute.

  • Add 1/4th tsp salt, 1/4 tsp red chilly powder, 1/4 tsp haldi, 1/4 tsp garam masala and saute.

  • Add 1/2 cup diced paneer, 1/2 cup boiled chana, 50 ml water and mix well.

  • Add 1/4 tsp chole masala and let it simmer.

  • Sprinkle 1 tsp chopped coriander leaves and serve hot.