Chana masala from Pramala Jayapal

CHANA MASALA:

1 onion, chopped

4 tbsp oil

1 14-oz can diced tomatoes

1 carrot, chopped

5 cloves garlic, minced

2 tsp minced ginger

1 tsp turmeric

.5 tsp cayenne pepper

1 tsp paprika

1-2 tsp salt

2 tsp garam masala

1 tsp ground cumin

4 oz full fat coconut milk

.5 cup chopped cilantro for topping

Directions:

Saute onion and garlic in oil. When softening, add carrots and ginger. Cook until starting to brown. Add all spices and saute for a minute till aroma releases. Add tomatoes and saute for few minutes. Add coconut milk and mix together and cook well. Use an immersion blender or regular blender and puree sauce. Return to heat, mix well. Freeze half the sauce and mix the other half with the paneer tikka. Garnish with cilantro and serve with rice or chapatis.

PANEER TIKKA

1.5 cups paneer, cut into cubes

2 tsp oil

3-4 cloves garlic, minced

2 tsp minced ginger

.25 cup chopped cilantro

.5 tsp salt

1 tsp garam masala

.5 tsp turmeric

.5 tsp ground cumin

.5 tsp ground coriander

.5 tsp smoked paprika

.25 tsp cayenne pepper

2 tbsp ghee for cooking paneer

(If serving on its own, sprinkle with juice of one lemon)


Directions: Place paneer into a bowl, along with oil and all spices. Gently mix everything with hands to prevent breaking paneer. Marinate for half hour. Heat skillet to hot, add ghee. Lay paneer cubes in a single layer in the pan, sear for 1-2 minutes on each side. Reduce heat and continue warming paneer for few more minutes. If serving without masala, spritz with lemon juice before serving.

Paneer tikka or Paneer Soola or Chhena Soola is an Indian dish made from chunks of paneer/ chhena marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and countries with an Indian diaspora