Chana Paneer Recipe

This Chana Paneer features chickpeas and Indian cheese cubes simmered in an aromatic onion tomato masala. It is simple, quick and easy to make if you have precooked chana (or canned chickpeas). This side dish tastes good on its own or serve like an Indian over hot Basmati rice or with roti. If you keep the consistency of the gravy thicker this Chana Paneer also goes well in a French baguette (make a sandwich).

About Chana Paneer

We have Chana Masala and we have the Paneer Masala then why a Chana Paneer, I know you are going to say that. You can always add paneer in your chickpea masala but this recipe is simpler, makes a small batch, uses lesser spices and has a smooth sauce so it is fussy kids’ friendly. I have been making this for many years for my husband’s office and kids’ school lunch (smooth sauce, no fuss).

You can also make this dish with other kind of legumes like black chickpeas (kala chana), butter beans, kidney beans or even black eyed peas. I often have some excess precooked legumes in the refrigerator which comes handy in this recipe. But if you don’t have a pressure cooker and want to make this dish faster, simply use canned beans because soaking and cooking them in a pot takes much longer.

I have pureed yellow onion and tomatoes to get a smoother sauce. But feel free to use chopped onions and chopped tomatoes for a chunky sauce (I know not everyone likes smooth gravy). If you want to puree the onions always use yellow onions and avoid red or other kinds because they can impart bitter tones after pureeing.

Pureed tomatoes cook faster than chopped tomatoes so puree them while sautéing the onion paste. A good aromatic garam masala and kasuri methi (dried fenugreek leaves) are very essential to make this North Indian dish. For simplicity I don’t fry the paneer but if you want you may fry the diced paneer on a pan with 1 tsp oil or ghee until golden. Add the fried paneer immediately to the hot gravy, this way it will remain soft without getting chewy.

More Paneer Recipes
Aloo Chana
Methi Paneer
Kadai Paneer
Paneer Makhani

Photo Guide

Step by step Instructions

1. Wash chana few times and soak them overnight. Cook them turmeric & water. Pressure cook for 3 whistles on a medium heat or in the instant pot for 16 mins.

2. While the chana cooks, chop or make a fine paste of onions and tomatoes separately. Heat oil in a pan and add cumin seeds.

3. When they begin to sizzle, add the ginger garlic and saute for a minute, until a nice aroma comes out. Do not burn it.

4. Add chopped onions or paste.

5. Saute until golden, stirring constantly.

6. Add chopped tomatoes or puree. Saute for 4 to 5 mins until the raw smell is gone.

7. Add garam masala powder, red chili powder, coriander powder (optional) and salt.

8. Saute until the mixture begins to smell really good and aromatic.

9. Add cooked chana along with the stock (chana cooked water). If using canned chickpeas drain them and rinse well, use fresh water here.

10. If required add more water to make a slightly runny gravy.

11. Simmer with the pan covered on a low flame for 8 to 10 mins.

12. When the gravy turns thick, add paneer and kasuri methi. If you prefer to make a semi dry curry, evaporate the water by cooking further on a slightly high flame.

14. Simmer just for a minute and turn off. Taste test and adjust salt or add more garam masala if you want. Add chopped coriander leaves.

Serve Chana Paneer with rice, roti or bread.

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