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Paneer chana masala

Paneer Chana Masala

Serves 4

45 mins

300 Kcal

Paneer Chana Masala is a rich and delicious vegetarian dish made with two protein-packed ingredients: paneer and chickpeas in a rich masala gravy. This dish brings paneer and tender chickpeas together in this thick, spiced tomato-based curry in a simple and savoury version of a great delight for lunch or dinner. It's great for vegetarians or just for finding a healthy delight. The paneer chana masala recipe starts with preparing a masala base made of onions, tomatoes, and a mix of cumin, coriander, turmeric, garam masala, and red chilli powder. The flavourful base is simmered to extract the depth of flavours best. Cooked chickpeas and soft paneer cubes are added, which absorb the aromatic gravy and make the dish creamy and rich. The curry is then simmered until the flavours blend perfectly, leaving a thick, rich sauce perfect for the chickpeas and paneer. It's so easy to make paneer chana masala to the desired spice level -in some variations; it is added with fresh cilantro, green chillies, or a squeeze of lemon juice to add freshness to this dish. It simply pairs well with roti, naan, or rice, making it versatile enough to be added to any meal. Packed with protein, fibre, and rich nutrients, paneer chana masala is delicious and a healthy, nutritious meal for the family. All paneer or chickpea lovers are sure to love it.

Ingredients required for Paneer Chana Masala

1 cup kabuli chana
1 stick cinnamon
3 cloves
2 cardamoms
Salt
2 cup chopped tomatoes
2 dry kashmiri red chillies
2 cup paneer cubes
3 tbsp oil
1 tsp cumin seeds
1 tbsp ginger-garlic paste
1 cup chopped onions
1 1/2 tsp chilli powder
1 tsp kashmiri red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds powder
2 tsp chole masala
1 tsp dried fenugreek leaves
2 tbsp fresh cream
1/4 cup finely chopped coriander

Cooking steps for Paneer Chana Masala

1
Let's explore the recipe of paneer chana masala. Prep your chickpeas. Soak 1 cup of kabuli chana overnight (or for at least 8 hours. Drain the water, toss the chickpeas into a pressure cooker, and cover them with water. Throw in a cinnamon stick, 3 cloves, 2 cardamoms, and a pinch of salt for that subtle aromatic magic. Cook for 4–5 whistles until those chickpeas are soft enough to squish between your fingers.
2
Heat 3 tablespoons of oil in a big pan over medium heat. Add 1 teaspoon of cumin seeds and let them pop like popcorn. Once fragrant, stir in 1 tablespoon of ginger-garlic paste and cook until golden. In goes 1 cup of chopped onions—saut until they're translucent and caramelized, the unsung heroes of your curry. Next, add 2 cups of chopped tomatoes and 2 broken Kashmiri red chilies for that gorgeous red hue and mild heat. Cook until the tomatoes break down into a luscious paste.
3
Add 11/2 teaspoons red chili powder, 1 teaspoon Kashmiri chili powder, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, and 1 teaspoon cumin powder. Stir it all together until the spices bloom and release their aromas—it's like the kitchen equivalent of a standing ovation.
4
Pour in your cooked chickpeas along with a ladleful of their cooking liquid. Mix in 2 teaspoons of chole masala and a pinch of kasuri methi (dried fenugreek leaves) for that authentic restaurant-style vibe.
5
Let it simmer for about 5 minutes so the flavors can mingle like besties at a party. Finally, bring on the star of the show: paneer cubes.
6
Gently fold in 2 cups of paneer, taking care not to break them (they're delicate, like your feelings after binge-watching a rom-com). Let the curry simmer for 3–4 minutes so the paneer soaks up all that spiced goodness. Stir in 2 tablespoons of fresh cream for a velvety finish and adjust the salt to taste.
7
Garnish with a handful of chopped coriander because we love a fresh, green pop of color. Serve hot with naan or paratha.

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FAQs

Can I make Paneer Chana Masala using canned chickpeas?

You can use canned chickpeas to make Paneer Chana Masala, saving you time. Rinse the canned chickpeas well under cold water to remove added salt and preservatives. Dried chickpeas make a fresh taste in the dish; however, canned chickpeas are handy and perfectly usable when cooked in flavourful gravy. If you are using canned chickpeas, then you can bypass the soak-and-boil process, which makes the recipe quicker and easier.

How do I stop paneer from becoming rubbery in Paneer Chana Masala?

The paneer will not become rubbery or tough if cooked gently. Soak the paneer cubes in warm water for 15-20 minutes before adding it to the dish. This tenderises the paneer and lets it soak up the flavours of the gravy. When you add paneer to the prepared chana masala, allow it to simmer in the sauce for just a few minutes and then stop. You want it to be cooked on time. Paneer will be rubbery, dry, and unpleasant if heated for a long time.

Can I make Paneer Chana Masala spicier?

Definitely! If you enjoy your Paneer Chana Masala hot, increase the amount of green chillies, red chilli powder, or garam masala. For some added heat, one may add finely chopped green chillies to the tempering or a pinch of red chilli flakes or black pepper. Try the curry as it cooks and adjust the spice to taste. You can also sprinkle a dash of hot sauce or a pinch of cayenne pepper for that extra spicy kick.