Recipe type: Curries
One of my personal favorites!! this subzi has an unusual mix of ingredients, with the potassium-rich chana and tomatoes making it ideal for people with high b. P.
- 1 cup kabuli chana (white chick peas) , soaked and
- ½ cup chopped low fat paneer( cottage cheese)
- 3 medium sized brinjals (baingan / eggplant) , skinned and chopped
- 3 small sized tomatoes , blanched and blended into
- ½ tsp cumin seeds (jeera)
- 25 cinnamon (dalchini)
- 2 cloves (laung / lavang)
- 2 bayleaves (tejpatta)
- ¼ tsp garam masala
- 1 tsp chilli powder
- ½ tsp dried mango powder (amchur)
- 1 tsp coriander-cumin seeds (dhania-jeera) powder
- 2 tsp oil
- ¼ tsp salt
- To Be Ground Into A Paste
- ½ cup roughly chopped onions
- 8 garlic (lehsun) cloves
- 12 ginger (adrak)
- For The Garnish
- 2 tbsp chopped coriander (dhania)
- Heat 1 teaspoon of oil in a non-stick pan and cook the brinjal pieces in it on a slow flame until they are soft.
- Blend them with the tomato pulp in a blender till smooth. Keep aside.
- Heat the remaining oil in the same pan and add the cumin seeds.
- When they crackle, add the ground paste, cinnamon, cloves and bayleaves and sauté for a few seconds.
- Add the brinjal-tomato mixture, garam masala and chilli powder and sauté for a few minutes.
- Add the kabuli chana, amchur, coriander-cumin seed powder, 1½ cups water and salt and bring to a boil.
- Add the paneer, mix gently and simmer for 5 to 7 minutes.
- Serve hot garnished with coriander.