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Paneer and Channa Dal Curry ~ Lentils with Indian Cheese!

Course Main Dish - Dry Sautes
Dish Type Paneer Dishes
Author Srivalli

Ingredients

  • 150 gms Paneer / Indian Cottage Cheese
  • 50 gms Bengal Gram / Channa Dal
  • 1 medium Onions / 100 gms
  • 1 medium Tomatoes / 100 gms
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Red Chilli Powder
  • A Pinch Turmeric Powder
  • Salt to taste
  • 1 tsp Cooking Oil
  • Ghee 1 tsp for frying paneer cubes
  • Coriander Leaves for garnish

Whole Spices

  • 2 Cloves
  • 2" Cinnamon
  • 1 Cardamom
  • 2 Bay leaves
  • 1 long Red Chilli Powder

Instructions

  • Soak Channa dal for 2 hrs in water. Cut Paneer into 2" cubes and fry in Ghee. Once they turn golden, remove, and keep aside. Use the same Kadai with ghee to make the curry.
  • Chop the onions and tomatoes very finely. Heat the oil in the same Kadai. Add the whole spices and fry for a min. Then, add the onions and fry till pink. Then, add ginger garlic paste. Fry till the aroma comes out.
  • Then, add the tomatoes and simmer for 5 mins. Once it becomes mushy, add the chili powder, turmeric powder, and salt.
  • Drain the water from the Bengal gram and add to the Kadai. Fry for 2 mins. Then add 1 cup water or till the grams are well covered. Pressure cook for 2 whistles or till it's done.
  • Once the pressure is off, remove the lid and bring it to a boil so that you get a thick consistency. Then, add the fried paneer. Let it cook for another 2 mins. Finally, add coriander leaves.
  • This goes well with Ghee Rice, Parotta, Naan.

Notes

  • The curry had gravy though the picture shows otherwise. If you feel you need thickness, you can mash a handful of channa dal while adding it.
  • The taste was something different and is really nice to have a different variety of Paneer than the usual stuff. I made it with both Rice and Parotta and with both, it tasted simply awesome.
Tried this recipe?Mention @cooking4all or tag #cooking4all!