This subzi comes with all the works! Kabuli Chana, Paneer and Mixed Vegetables, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too. Once you have the chana soaked and cooked, there is practically nothing more to this subzi. It will take just minutes to sauté everything together. So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious Kabuli Chana and Paneer with Mixed Vegetables when required to serve with hot, puffy rotis, puris or rice.
|Paneer cubes||1/2 Cup (8 tbs) (cottage cheese)|
|Sliced onions||1/2 Cup (8 tbs)|
|Sliced capsicum||1/2 Cup (8 tbs)|
|Sliced tomatoes||1/2 Cup (8 tbs)|
|Cumin seeds||1 Teaspoon (Jeera)|
|Finely chopped garlic||2 Teaspoon (lehsun)|
|Dried fenugreek leaves||1 Teaspoon (kasuri methi)|
|Turmeric powder||1/2 Teaspoon (haldi)|
|Chilli powder||1 Teaspoon|
|Coriander powder||1/2 Teaspoon (dhania)|
|Cumin powder||1/2 Teaspoon (jeera)|
|Garam masala||1 Teaspoon|
|Tomato ketchup||1 1/2 Tablespoon|
1. Heat the oil in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes.
3. Add the capsicum and sauté on a medium flame for another 2 minutes.
4. Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Serve hot.