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.

• 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

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Garnish with a handful of chopped coriander because we love a fresh, green pop of color. Serve hot with naan or paratha.