This is a Punjabi style dish with black chickpeas and cottage cheese simmered in tomato gravy. Black Channa or Desi Channa is low in fat and high in dietary fiber.
Medium sized Tomatoes – 2 (chopped)
Ginger – 1 inch long piece
Green Chillies – 2
Garlic Pods – 3
Chick Peas – ½ cup
Paneer – 150 Gms (cut into small cubes)
Oil – 2 tbsp
Cumin Seeds – ½ tsp
Red Chilli Powder – ½ tsp
Coriander Seed Powder – 2 tsp
Turmeric Powder – 1/8 tsp
Salt – to suit taste
Garam Masala – ½ tsp
Finely Chopped Coriander Leaves – 2 tbsp
Non Sour Yogurt – 3 tbsp
Ginger Juliennes – few
Wash Black Channa under running water till water runs clear. Soak the Channa in enough water for 8 to 10 hours or overnight. Strain the Channa and take it in a pressure cooker. Add ½ cup of water. Pressure cook it for 4 to 5 whistles in medium flame. Reduce the flame to medium low and cook for 20 minutes more. Channa must be cooked soft.
Take the chopped Tomatoes, Ginger, Garlic and Green Chillies in a blender. Make a fine paste without adding water.
Heat the Oil in a pan. Add Cumin Seeds when the Oil is in medium heat and let the seeds sizzle.
Add Tomato, Chilli Garlic Paste, Red Chilli Powder, Turmeric Powder, Coriander Seed Powder and Salt.
Cook till all the moisture evaporates.
Add the boiled Channa, Garam Masala and Coriander Leaves.
Mix them well.
Add water. Stir well and simmer for 6 to 8 minutes till you get the required consistency.
Add Yogurt and mix.
Add the Paneer Cubes and Ginger Julienne.
Mix them well. Simmer them for 3 to 4 minutes in low to medium flame.
Transfer to a serving bowl and garnish with Coriander Leaves and Ginger Juliennes.
Serve with Roti, Rice etc.