Chana Paneer

Ingredients:

Dry kabuli chana-1cup
Paneer-1 cup
Onions-2 medium
Tomatoes-3 medium
Oil-1.5 tbsp
Ginger garlic paste-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Salt-to taste
Chilly powder-1/2 tsp
Corriander powder-2 tsp
Chole masala-1 tsp
Corriander-to garnish

Method:

1. Soak chana overnight. Pressure cook with a pinch of salt for 5-6 whistles depending on the chana and pressure cooker. Keep it aside. Do not throw the water.
2.  Heat 1 tbsp of oil in a pan and add 1 in cubed onion. Saute till translucent. Turn off the stove and keep it aside.
3. Chop tomatoes and blend with the onions cooked above. Add tomatoes first to the blender for ease of blending.
4. In the same pan, heat the remaining 0.5 tbsp oil. Add cumin and mustard seeds. Add ginger garlic paste. Cover the pan at this step to prevent it from splashing. Saute for 30 sec.
5. Transfer onion-tomato paste to the pan, mix well.
6. Cook with lid half covered until water evaporates and oil starts to leave from sides.
7. Add all the masalas and cook for a minute.
8. Now add cooked chole with water. Adjust for spices, consistency and bring to a boil.
9. Add paneer cubes and cook till they become soft.
10. Garnish with corriander and serve with roti or jeera rice.