Chana Paneer Curry
Summary
- This video demonstrates how to prepare a delicious Chana Paneer Curry, a popular Indian vegetarian dish. It features tender chickpeas and soft paneer cubes cooked in a rich, aromatic gravy made with a blend of traditional Indian spices. Perfect for a hearty meal, this curry is both flavorful and satisfying.
All Ingredients - Main Ingredients
- Mustard Oil 3 tbsp
- Paneer 200 g (cubed)
- Salt to taste
- Turmeric Powder 1/2 tsp
- Whole Cumin Seeds 1 tsp
- Green Cardamom 2-3 pods
- Cloves 3-4
- Cinnamon Stick 1 inch piece
- Bay Leaf 1
- Dried Red Chili 1-2
- Onion 1 medium (chopped)
- Ginger-Garlic-Green Chili-Tomato Paste 3 tbsp (from 2 tbsp ginger-garlic paste, 1 green chili, 1 medium tomato)
- Kashmiri Red Chili Powder 1 tsp
- Cumin Powder 1 tsp
- Coriander Powder 1.5 tsp
- Boiled Chickpeas 1.5 cups
- Water 1 cup
- Garam Masala 1/2 tsp
- Butter 1 tbsp
- Fresh Coriander Leaves 2 tbsp (chopped)
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Fry Paneer
Heat mustard oil in a pan. Add the cubed paneer, a pinch of salt, and a pinch of turmeric powder. Fry until the paneer turns golden brown on all sides, then remove and set aside.
Step 2: Temper Spices
In the same oil, add whole cumin seeds, green cardamom, cloves, cinnamon stick, bay leaf, and dried red chilies. for about until fragrant.
Step 3: Sauté Onion and Masala Paste
Add chopped onion to the pan and until it turns translucent, approximately . Then, add the ginger-garlic-green chili-tomato paste and mix well.
Step 4: Add Dry Spices
Add salt, turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder to the pan. Mix all the spices thoroughly with the onion and paste. Cook the masala on medium heat for , stirring occasionally, until the oil starts to separate from the mixture.
Step 5: Cook Chickpeas
Add the boiled chickpeas to the cooked masala. Mix well to coat the chickpeas with the spices. Pour in about 1 cup of water, stir, and then cover the pan. Let it for to allow the flavors to meld.
Step 6: Add Paneer and Finish
Uncover the pan and add the fried paneer cubes. Stir gently. Cover again and for another . Finally, sprinkle garam masala, add a dollop of butter, and garnish with fresh chopped coriander leaves. Mix gently and serve hot.
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