Cooking web notes

Who will say no to paneer, definitely none at home here, we just love paneer and i dont forget to pick them whenever i'll go to Indian groceries..its quite a routine for me to get them and often do anything with those Indian cheese, weekend i picked a paneer packet and prepared this quick and easy methi channa paneer masala with kasuri methi and cooked channa..This masala was tremendous and its quite easy to prepare, its tastes delicious along with rotis or parathas..Sending this droolworthy masala to Jay's Letz Relishh-Paneer and to my event CWS-Fennel Seeds and to Suma's Sidedishes From India and finally to LB-Chickpeas guest hosted by Nithu, event by Kiran and to Neha's Kid's Menu..



2cups Paneer cubes
1+1/2cups Channa (cooked)
1tbsp Kasuri Methi leaves (dry fenugreek leaves)1no Onion chopped
1/2tsp Cumin seeds
2tbsp Besan flour
1tsp Garam masala
2tsp Coriander leaves(chopped)
Salt
Oil

To Grind:
2nos Tomato(ripe n juicy)
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
2nos Green chillies

Grind 1/2cup of the cooked chick peas/channa n keep aside..Fry the paneer cubes in oil and let them sit in hot water..

Meanwhile grind all the ingredients from the list 'TO GRIND' with half cup of water into fine paste n keep aside... heat oil in a pan, add the cumin seeds, fry until they splutters, now add the chopped onion,kasuri methi and salt,cook until they turns tenders, keep the flame in simmer n add the besan flour n fry along the onions..add the grounded paste of spices to the onion,kasuri methi n besan flour...they may turn thicker, stir them for a while in simmer, add the already grounded chick peas as well as the rest of the cooked chick peas, to the masala along the garam masala...add enough water to turn them as gravy..cook them for a while in medium flame..add the chopped coriander leaves n put off the stove.


Enjoy with rotis..

Also sending few more entries to Jay's event:
Paneer Tawa Masala
Gobi Matar Paneer
Shahi Paneer
Chilly Paneer
Paneer Makhanwala