Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight Loss 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Channa Paneer
Method
- Boil the milk, squeeze the lime into it and remove from the fire.
- When the milk is curdled and cool put it in a clean muslin cloth, tie up the ends and hand up to drain out all the whey.
- Remove from the cloth, spread out evenly on a flat dish with a heavy board (with a weight on it) on top to further drain out the liquid.
- Then cut into small square pieces.
- Deep fry in ghee until light brown. Remove.
- Wash and soak the chana overnight with cooking soda.
- Next day boil it in fresh water with salt to taste until tender.
- Grind the onions and ginger to a fine paste.
- Heat the ghee in a pan and brown the onions and ginger paste.
- Add the chilli powder, curds and cooked chana.
- Cook for about 10 mins, mix well, then take off the fire and sprinkle with garam masala and amchoor.
- Add the fried paneer, mix and serve garnished with coriander leaves and green chillies.
Ingredients:
1 kg - kabuli channa
2 litres - milk
salt and chilli powder to taste
1 - lime
1/2 tsp - cooking soda
2 tbsp - curd
3 tbsp - ghee
2 large onions
garam masala
2" pieces - ginger
chopped coriander leaves
4 - green chillies (lightly fried)
1 kg - kabuli channa
2 litres - milk
salt and chilli powder to taste
1 - lime
1/2 tsp - cooking soda
2 tbsp - curd
3 tbsp - ghee
2 large onions
garam masala
2" pieces - ginger
chopped coriander leaves
4 - green chillies (lightly fried)
RECIPES BY REHANA KHAMBATY
