Kabuli Chana and Paneer with Mixed Vegetables

Kabuli Chana & Paneer with Mixed Vegetables Video by Tarla Dalal

1. Heat some oil in a broad non-stick pan and add the cumin seeds to it. There are two things to remember here – first, take a broad non-stick pan as stir frying and stirring becomes easier in a broad pan and secondly always add the cumin seeds to hot oil as it infuses the oil and adds more flavor to the food. 
   
2. When the seeds crackle, which will only take a few seconds, add the garlic. 
   
3. Then add the sliced onions and mix well. We have used big pieces of onions as this is a stir fry which requires chunky pieces. 
   
4. Sauté those on a medium flame for 2 minutes till slightly translucent. 
   
5. Now add the sliced capsicum and sauté on a medium flame for another 2 minutes till they slightly wilt.
   
6. Add the kabuli chana to this. To boil the chickpeas, it is important to first soak it for at least 6 to 8 hours and then boil/pressure cook it. Pressure cooking will always be faster than just boiling.
   
7. Add the paneer cubes. They give a different, soft texture to the otherwise crunchy stir fry.
   
8. Now we will add tomatoes to the stir fry for juiciness.
   
9. With all these vegetables, we will also add the spices. Among the spices, we will first add the dried fenugreek leaves after slightly crushing them between the palms of our hands to enhance their flavour.
   
10. Over this, add the other spices - turmeric powder and chilli powder for color and spice. 
    
11. Now add the remaining spices to this - coriander seeds powder, cumin seeds powder and garam masala. All these masalas add an earthy, spicy taste to the kabuli chana stir fry.
    
12. For a little sweetness, we add tomato ketchup and finally salt to taste. 
    
13. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally or till all the vegetables are evenly coated in spices. 
    
14. Serve hot along with tomato soup to make a complete meal.