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Chana paneer recipe

By swasthi , on August 23, 2019, 8 Comments, Jump to Recipe

Chana paneer – Sharing a simple and delicious paneer recipe with chickpeas or chana. This gravy side dish goes well with plain basmathi rice, jeera rice, roti, ajwain paratha or plain paratha. I make chana and paneer often for the kids’ & husband’s lunch box. I make this paneer chana to a gravy consistency if eating at home. If making for lunch box, I make it a semi dry curry along with a vegetable salad to go with roti. Both ways it tastes good.

chana paneer recipe

I also make this restaurant style chana masala. You can also make this chana paneer recipe with crumbled panir or even skip paneer totally. You can also check this post on How to make paneer at home

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Preparation for chana paneer

1. Wash chana few times and soak them overnight. Cook them with a pinch of soda, turmeric & water just enough to cover. I cooked in a pressure cooker for 1 whistle on a medium heat, you can also cook them in pot with more water.

cooking chickpeas in pressure cooker

2. While the chana cooks, chop or make a fine paste of onions and deseeded tomatoes separately.

3. Heat oil in a pan. Saute cumin in hot oil.

sauteing cumin to make chana paneer recipe

4. Saute ginger garlic paste until a nice aroma comes out. Do not burn it.

frying ginger garlic paste for chana paneer masala recipe

5. Add chopped onions or paste.

sauteing onion paste

6. Saute until golden.

sauteed onion paste to golden
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7. Add chopped tomatoes or puree. Saute for 3 to 4 mins.

tomato puree for chana paneer recipe

8. Add garam masala powder, red chili powder, coriander powder and salt.

sauteing tomato puree

9. Saute until the mixture begins to leave the sides.

addition of garam masala chili powder to make chana paneer recipe
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How to make chana paneer

10. Add cooked chana along with the stock.

Onion tomato masala for chana paneer masala

11. Stir and cook.

addition of chickpeas

12. Simmer with the pan covered on a low flame for 3 to 4 mins.

cooking paneer chana

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

simmering gravy

14. Mix everything. Add chopped coriander leaves and switch off the stove after a minute. Keep covered. Do not over cook.

addition of paneer
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chana paneer

For more gravy paneer recipes, you can check
Methi paneer
Kadai paneer gravy
Dry kadai paneer
Paneer makhani
Paneer butter masala

Easy chana paneer recipe

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chana paneer

Chana paneer

Chana paneer is Indian cottage cheese and chickpeas curry made in North Indian style. Serve with rice or roti.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time6 hours
Cook Time35 minutes
Total Time6 hours 35 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients for chana paneer

  • ½ cup chickpeas or chana or 1 ½ cups soaked chana
  • 1 cup water cook chana
  • 1 pinch soda
  • 1/8 tsp turmeric or haldi
  • 1 cup paneer about 150 grams (or crumbled)
  • ¾ cup onions cubed & puree or finely chopped
  • 1 ¼ cup tomatoes deseeded & chopped or pureed
  • 1 tbsp oil
  • ½ tsp cumin or jeera
  • 1 tsp ginger garlic paste
  • 1 tsp garam masala or ( ½ tsp garam masala + ½ coriander powder)
  • ¾ tsp red chili powder
  • 1 green chili slit
  • Salt as needed
  • ¼ tsp kasuri methi crushed
  • 1 tbsp coriander leaves
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Instructions

Preparation for chana paneer

  • Wash and soak chickpeas overnight. Pressure cook or soft cook them in a pot with a pinch of soda, water and turmeric. If pressure cooking, do it on a medium heat for 1 whistle.

Making chana paneer

  • Add oil to a pan and heat it. Saute cumin for a minute. Saute ginger garlic paste until the raw smell goes off.
  • Add onion chopped or paste. Saute until golden. Add chopped tomatoes or pureed. Cook for 2 to 3 minutes.
  • Add chili powder, garam masala and salt.
  • Saute until the mixture leaves the sides of the pan. Make sure the raw smell of onions and tomatoes has gone completely.
  • Add cooked chana along with the left over stock. Stir and adjust the consistency by adding more water if needed. Cover and simmer until the gravy thickens. If you prefer a semi dry curry, evaporate the moisture by cooking further on a medium flame.
  • Add paneer and kasuri methi. Stir and cook just for a minute. Switch off. Add coriander leaves and keep covered.
  • Serve chana paneer with roti or rice and a salad.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Chana paneer
Amount Per Serving
Calories 272 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 37mg12%
Sodium 165mg7%
Potassium 350mg10%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 5g6%
Protein 11g22%
Vitamin A 335IU7%
Vitamin C 13.2mg16%
Calcium 318mg32%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. PortlandMom says

    November 15, 2017

    5 stars
    I see a green chili listed in the ingredients but I’m not seeing where it gets used. Looks delicious – can’t wait to try this.

    Reply
    • swasthi says

      November 15, 2017

      Thank you. Green chilli has to be added to the pan along with onion paste. Most often i skip green chilies in the pics as my kids still cannot eat the hot foods. But i do mention in the list as many prefer to use them.

      Reply
  3. Dilani says

    January 14, 2017

    5 stars
    Hi Swasti,

    Can I replace tomato purée with anything?

    Thank you
    Dilani

    Reply
    • swasthi says

      January 14, 2017

      Hi Dilani
      The purpose of tomatoes is to add volume to the gravy other than that it also lends a slight tang. So you can just skip it and squeeze in lemon juice just before serving.
      But if you want to get the same amount of gravy
      Here are the replacements
      1/4 to 1/2 cup thick yogurt/ curd
      or
      4 tbsps of coconut or 10 cashews blended along with onions to a smooth paste. Towards the end you can squeeze in lemon juice or add amchur
      Hope this helps

      Reply
  4. Erin McNamara says

    October 30, 2016

    Does 1/2 cumin mean 1/2 tsp cumin?

    Reply
    • swasthi says

      October 30, 2016

      yes half tsp cumin. Thanks for the mention. I updated

      Reply
  5. Nina says

    July 25, 2016

    5 stars
    Thanks for sharing. kids loved this

    Reply
    • swasthi says

      July 28, 2016

      welcome Nina

      Reply

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