You are here: Home >  Course  >  Main Course  >  Sabzis, Curries  >  Traditional Indian Sabzis  >  Kabuli Chana and Paneer with Mixed Vegetables

Kabuli Chana and Paneer with Mixed Vegetables


by
Kabuli Chana and Paneer with Mixed Vegetables

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD
चना पनीर की सब्जी रेसिपी | छोले पनीर | पनीर चना मसाला - हिन्दी में पढ़ें (Kabuli Chana and Paneer with Mixed Vegetables in Hindi) 

Added to 574 cookbooks   This recipe has been viewed 43532 times

This subzi comes with all the works! Kabuli Chana, Paneer and Mixed Vegetables, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too.


Once you have the chana soaked and cooked, there is practically nothing more to this subzi. It will take just minutes to sauté everything together.


So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious Kabuli Chana and Paneer with Mixed Vegetables when required to serve with hot, puffy rotis, puris or rice.

Add your private note

Kabuli Chana and Paneer with Mixed Vegetables recipe - How to make Kabuli Chana and Paneer with Mixed Vegetables

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings (3 serving )
Show me for servings

Ingredients

Main Ingredients For Kabuli Chana and Paneer With Mixed Vegetables
1 cup soaked and boiled kabuli chana (white chick peas)
1/2 cup paneer (cottage cheese) cubes
1/2 cup sliced onions
1/2 cup sliced capsicum
1/2 cup sliced tomatoes
1 tbsp oil
1 tsp cumin seeds (jeera)
2 tsp finely chopped garlic (lehsun)
1 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp coriander (dhania) seeds powder
1/2 tsp cumin seeds (jeera) powder
1 tsp garam masala
1 1/2 tbsp tomato ketchup
salt to taste
Method
    Method
  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes.
  3. Add the capsicum and sauté on a medium flame for another 2 minutes.
  4. Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Serve hot.

Kabuli Chana & Paneer with Mixed Vegetables Video by Tarla Dalal

Kabuli Chana and Paneer with Mixed Vegetables recipe with step by step photos
  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.
Accompaniments

Dhaniye Aur Makai ki Roti 
Jowar Aur Pudina ki Roti 
Onion Roti 
Punjabi Missi Roti, How To Make Punjabi Missi Roti 

Nutrient values (Abbrv) per serving
Energy234 cal
Protein9.2 g
Carbohydrates23.1 g
Fiber8.3 g
Fat12 g
Cholesterol0 mg
Sodium78.1 mg

RECIPE SOURCE : Indian CookingBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Kabuli Chana and Paneer with Mixed Vegetables
5
 on 26 Sep 21 01:40 PM


I have not made yet but love the simplicity of this. I have Kala Chana so will use these. I am always looking for lovely Indian vegetarian recipes.
Reply
| Hide Replies
Tarla Dalal    Thank you for your feedback. Please try the recipe and share your comments with us.
Reply
28 Sep 21 02:59 PM
Kabuli Chana and Paneer with Mixed Vegetables
5
Foodie #640918
 on 29 Oct 15 01:25 PM


Simple to make........ yummy to taste... Love it.
Reply
Jhat-Pat Subzi
5
Gandhi Dhwani
 on 27 Jul 15 03:56 PM


I had a few chick peas left at my place and i came across this recipe. It is wonderful and quick. The spices are so common and yet it adds an amazing taste to this recipe. The chick peas and paneer is a new combination that i had never tried but i must say it is damm delicious. Not bad at all.
Reply