Time 2h24m Yield 4 serving(s) Number Of Ingredients 18 Steps:
Wash chana dal and soak for 2 hours. Grate onions. Chop corriander. Make ginger-garlic paste. Chop tomatoes. Cut paneer into cubes and fry. Heat oil in a cooker. Fry onions till light brown. Add ginger-garlic paste, cinnamon, cardamoms, cloves, bay leaves and red chilli. Add tomatoes and fry. Add chana dal, salt, chilli and turmeric powder. Fry for 7 minutes. Pour 1 2/3 cup water and close the cooker lid. Place cooker on full heat & bring to full cooking pressure. Reduce to medium heat & cook for 5 minutes. Allow cooker to cool gradually. Once cooled, open it. Add lightly fried cubes of paneer to the dal. Simmer for 2 minutes. Garnish with fresh corriander and lime. Serve.
Time 2h45m Yield 6 serving(s) Number Of Ingredients 17 Steps:
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.
