Paneer Qabooli | Cooksmart | Sanjeev Kapoor Khazana

Cottage cheese and chickpeas cooked with some other masalas
PANEER QABOOLI
Ingredients
150 gms cottage cheese (paneer)
1 cup cooked chickpeas (kabuli chana)
2 tbsps oil
½ tsp cumin seeds
½ tsp mustard seeds
25-30 curry leaves
100 gms shallots
15-20 garlic cloves
¾ tsp red chilli powder
1 tsp coriander powder
½ tsp cumin powder
15-20 cherry tomatoes
2 tbsps tomato puree
Salt to taste
Method
1. Heat oil in a non-stick pan and add cumin seeds. When they begin to change colour, add mustard seeds and let them splutter. Add curry leaves and shallots and saute. Add ¼ cup water, cover and cook.
2. Cut cottage cheese into ¼ inch cubes.
3. Add garlic cloves, red chilli powder, coriander powder, cumin powder, cherry tomatoes and mix. Add chickpeas and ½ cup water in which the chickpeas were cooked.
4. Add tomato puree and salt and mix well. Add cottage cheese cubes, cover and cook for 7-8 minutes on medium heat.
5. Transfer into a serving bowl and serve hot.
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