Step 1

Wash and soak chickpeas overnight. Pressure cook them with water and turmeric, until you hear 3 whistles. If using a Instant pot pressure cook for 16 mins on high pressure. When the pressure drops, open the lid.

Step 2

Chickpeas should be soft enough, when you press down in between your fingers, they should get mashed.

Step 3

Heat oil in a pan. Add cumin seeds, when they sizzle, add the ginger garlic and sauce for a minute until aromatic.

Step 4

Add onions and green chili. Saute on a medium heat until they turn golden. Stir in the tomatoes and cook until the raw flavor is gone for 4 to 5 mins. Stir in the chili powder, garam masala and salt.

Step 5

Saute until the masala smells aromatic. Add the cooked chana and the stock. Mix well and add more water if required to bring to a consistency. Bring to a rolling boil and simmer for 8 to 10 mins.

Step 6

Add paneer and kasuri methi. Stir and cook just for a minute. Taste test and adjust salt or garam masala if you want. Garnish with coriander leaves.

Step 7

Serve chana paneer with roti or rice and a salad.