Bhuni Chana Dal With Paneer (Fried Bengal Gram With Cottage Cheese)

• 225 g panir, cut into cubes 2.5 cm
• 5 g ginger
• 4 cloves garlic
• 5 tablespoons oil
• 2 cloves
• 1 whole dry kashmiri chile
• 1 bay leaf
• 1 cinnamon stick
• 1 brown cardamom pod
• 2 medium onions, grated
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 medium tomatoes, chopped
• 2 cups water
• 1 cup bengal gram dal, soaked in water for 2 hours
• salt
• 1 tablespoon coriander leaves, chopped

1. Grind ginger and garlic to a paste.
2. Hat oil in a pan.
3. Lightly brown the paneer pieces.
4. Remove them, drain excess oil by wiping them on a clean tissue paper and keep aside.
5. Heat 1 tbsp oil in a heavy bottom pan.
6. Add the whole chilli, cloves, bay leaf, cinnamon and cardamom.
7. Stir for a few seconds.
8. Add onions and fry till golden brown.
9. Add the ginger garlic paste.
10. Stir for a few seconds.
11. Add turmeric and chilli powder, tomatoes and 1/4 cup water.
12. Cook till the tomatoes are pulpy and the oil shows separately, stirring occasionally.
13. Add the Bengal gram and salt.
14. Stir for 3 minutes.
15. Add the remaining water and stir.
16. Bring the mixture to a boil.
17. Lower heat, close the pan with a lid and then cook on slow flame till the dal is done.
18. Add the paneer cubes and simmer for 2 minutes, stirring occasionally.
19. Garnish with corriander leaves and serve hot.

panir, ginger, garlic, oil, cloves, chile, bay leaf, cinnamon, brown cardamom, onions, turmeric powder, red chili powder, tomatoes, water, gram dal, salt, coriander leaves

Taken from www.food.com/recipe/bhuni-chana-dal-with-paneer-fried-bengal-gram-with-cottage-cheese-34670 (may not work)