Green chickpeas - 1 cup
Paneer - 200 gms (cut into cubes)
Onion - 4 (medium)
Tomatoes - 4 (medium & pureed)
Ginger - 1 inch (crushed)
Garlic - 4 cloves (crushed)
Cinnamon - 1 inch stick
Cloves - 2
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - ¼ tsp.
Amchur powder - ¼ tsp.
Garam masala - ¼ tsp.
Tandoori masala - 1 tsp.
Salt (to taste)
Coriander leaves (chopped) - 2 tbsp.
Grind the onions into paste.
Heat the oil in a kadai. Add cinnamon and cloves.
Add the onion paste and fry till light brown color.
Add crushed garlic and ginger. Fry for a minute.
Now add the turmeric, red chili, coriander, amchur powders, garam masala and salt (reduce heat).
Add the tomato puree and cook till oil separates.
Add the green chickpeas and one cup of water.
Cover and cook till the peas are done.
Meanwhile shallow fry the paneer.
Add the paneer and cook for 2 minutes.
Now add the tandoori masala and coriander leaves. Mix well.
Remove from heat and enjoy with roti or chapathi.
Adapted from a recipe book ( Truth is always bitter)
Sent off to "My Legume Love Affair (Part-18)" hosted by Srivalli. MLLA is originally started by Susan.