by Tarla Dalal
Added to 45 cookbooks
This recipe has been viewed 41467 times
One of my personal favorites!! this subzi has an unusual mix of ingredients, with the potassium-rich chana and tomatoes making it ideal for people with high b. P.
- Heat 1 teaspoon of oil in a non-stick pan and cook the brinjal pieces in it on a slow flame until they are soft.
- Blend them with the tomato pulp in a blender till smooth. Keep aside.
- Heat the remaining oil in the same pan and add the cumin seeds.
- When they crackle, add the ground paste, cinnamon, cloves and bayleaves and sauté for a few seconds.
- Add the brinjal-tomato mixture, garam masala and chilli powder and sauté for a few minutes.
- Add the kabuli chana, amchur, coriander-cumin seed powder, 1½ cups water and salt and bring to a boil.
- Add the paneer, mix gently and simmer for 5 to 7 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
| 140 cal|| 9.3 gm|| 18.4 gm|| 3.7 gm|| 226.5 mg|| 27.1 mg|| 347.1 mg|
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