Hara Chana Paneer Curry Recipe

Hara Chana Paneer Curry Recipe

Hara Chana Paneer Curry Recipe. Paneer is the most pursued cheddar in North Indian cooking, join any vegetable with it and the dish will end up being scrumptious to the point that you won’t quit licking your own fingers. Hara Chana Paneer Curry is one such heavenly dish ready with green chickpeas (otherwise called cholia or hara chana ordinarily), paneer, tomato, green stew and a melange of flavors.

Hara Chana Paneer Curry Recipe

On days, you can’t imagine a specific dish to get ready for lunch or supper, you can attempt this simple to-make primary dish for your friends and family, they will adore it without a doubt. Give this simple formula a shot events like kitty gatherings and pot karmas, and treat your friends and family with a one of a kind dish! You can match it with laccha paratha or spread naan alongside pickle to partake in it’s actual flavors.

Elements for making Hara Chana Paneer Curry Recipe

200 gm green chickpeas
2 tablespoon sesame seeds
1 inch ginger
2 tablespoon refined oil
1/4 teaspoon turmeric
3/4 teaspoon salt
1 squeeze garam masala powder

2 tablespoon water
200 gm paneer
3 tomato
3 green stew
1/2 teaspoon cumin seeds
1/4 teaspoon coriander powder
1 squeeze red stew powder
1 tablespoon coriander leaves

Hara Chana Paneer Curry Recipe

Instructions to make Hara Chana Paneer Curry Recipe

Stage 1
Wash the green chickpea with new water. In the interim cut the paneer into square shape and absorb them for 5 minutes luke warm water with an additional salt to make the paneer delicate. Then, remove it from the water and put them on a plate.

Stage 2
Presently, heat a few oil in a container and shallow fry the paneer cuts till they become light brown in variety. Put sesame seeds on a container and dry meal till they become brown. Presently make a glue of cooked sesame seeds, tomato, ginger, and green bean stew.

Stage 3
Then, at that point, put a container on medium fire and hotness refined oil in it. At the point when the oil is sufficiently hot, add asafetida and cumin seeds into it. Allow them to splutter, then add turmeric powder, coriander powder and tomato glue in it. Saute the masala well by mixing it consistently. Cook the masala until the oil begins to drift over the masala.

Stage 4
Presently put chickpeas in the skillet and add 2 or 3 tablespoons water in it, and let it cook on medium fire. Cook the chickpeas until they become delicate and afterward add paneer cuts in it. Throw them softly and pleasantly.

Stage 5
Presently, add salt and red stew powder into the dish. When the dish begins to bubble, cook it for one more 2 to 3 minutes. Then switch off the fire and sprinkle garam masala on top, blend it well with the dish and hara chana paneer curry is prepared to serve.

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