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Paneer Qabooli
| Main Ingredients | Cottage cheese (paneer), Chickpeas |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 7-8 hours |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 150 grams cottage cheese (paneer)
- 1 cup chickpeas soaked overnight, cooked, drained and cooking liquor reserved
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 25-30 curry leaves
- 100 grams shallots, peeled
- 15-20 garlic cloves
- 3/4 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 15-20 cherry tomatoes
- 2-3 tablespoons tomato puree
- Salt to taste
Method
- Heat oil in a non-stick pan, add cumin seeds and when they begin to change colour, add mustard seeds and let them splutter. Add curry leaves and shallots, mix and saute for 1 minute. Add ½ cup cooking liquour in which the chickpeas were cooked, mix, cover and cook.
- Cut cottage cheese into ½ inch cubes.
- Add garlic cloves, red chilli powder, coriander powder, cumin powder and cherry tomatoes and mix well. Add chickpeas and ½ cup cooking liquour in which the chickpeas were cooked.
- Add tomato puree and salt and mix well. Add cottage cheese cubes, mix gently, cover and cook for 7-8 minutes on medium heat.
- Transfer into a serving bowl and serve hot.
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