Bhuni Chana Dal With Paneer (Fried Bengal Gram With Cottage Cheese) - cooking recipe

Ingredients

225 g panir, cut into cubes 2.5 cm
5 g ginger
4 cloves garlic
5 tablespoons oil
2 cloves
1 whole dry kashmiri chile
1 bay leaf
1 cinnamon stick
1 brown cardamom pod
2 medium onions, grated
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 medium tomatoes, chopped
2 cups water
1 cup bengal gram dal, soaked in water for 2 hours
salt
1 tablespoon coriander leaves, chopped

Preparation

Grind ginger and garlic to a paste.
Hat oil in a pan.
Lightly brown the paneer pieces.
Remove them, drain excess oil by wiping them on a clean tissue paper and keep aside.
Heat 1 tbsp oil in a heavy bottom pan.
Add the whole chilli, cloves, bay leaf, cinnamon and cardamom.
Stir for a few seconds.
Add onions and fry till golden brown.
Add the ginger garlic paste.
Stir for a few seconds.
Add turmeric and chilli powder, tomatoes and 1/4 cup water.
Cook till the tomatoes are pulpy and the oil shows separately, stirring occasionally.
Add the Bengal gram and salt.
Stir for 3 minutes.
Add the remaining water and stir.
Bring the mixture to a boil.
Lower heat, close the pan with a lid and then cook on slow flame till the dal is done.
Add the paneer cubes and simmer for 2 minutes, stirring occasionally.
Garnish with corriander leaves and serve hot.