Ingredients:

• 2 cups – Paneer cubes
• 1.5 cups – Channa
• 1 tbsp – kasuri Methi leaves (dry Fenugreek leaves)
• 1 – onion, chopped
• 1/2 tsp – Cumin seeds
• 2 tbsp – besan flour
• 1 tsp – Garam Masala
• 2 tsp – Coriander leaves (chopped)
• Salt – to taste
• Oil – 2 tbsp
• To Grind:
• 2 – Tomatoes (ripe and juicy)
• 1 tsp – peppercorns
• 1 tsp – Cumin seeds
• 1 tsp – Fennel seeds
• 2 – Green chillies

Method:

1. Grind 1/2 cup of the cooked chick peas/channa and keep aside.
2. Fry the paneer cubes in oil and let them sit in hot water.
3. Meanwhile, grind all the ingredients from the list ‘To Grind’ with half a cup of water into a fine paste and keep aside.
4. Heat oil in a pan. Add the cumin seeds, fry until they splutter. Now add the chopped onion, kasuri methi and salt. Cook until it turns tender.
5. Keep the flame on simmer and add the besan flour and fry along with the onions.
6. Add the grounded paste of spices to the onion, kasuri methi and besan flour.
7. It may turn thicker. Stir them for a while on simmer.
8. Add the already grounded chickpeas as well as the rest of the cooked chickpeas, to the masala along with the garam masala.
9. Add enough water to turn it as gravy.
10. Cook it for a while on a medium flame.
11. Add the chopped coriander leaves and put off the stove.
12. Serve it with rotis.
13. Recipe courtesy: Priya Easy N Tasty Recipes