Divine Vegan Pakistani Feast: Spicy Chana Masala & Creamy Palak Paneer (Tofu)

Allergens

N/A

Ingredients

• 2 cups chana (chickpeas), soaked overnight and cooked until tender
• 1 cup paneer (tofu), cubed
• 1 cup fresh spinach, chopped
• 1 medium onion, finely chopped
• 3 tomatoes, chopped
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 2 green chilies, finely chopped
• 1 tablespoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon ground fennel seeds
• 2 tablespoons vegetable oil
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onion and sauté until golden brown, about 5 minutes.
3. Add garlic, ginger, and green chilies stir for another minute.
4. Stir in tomatoes and cook until they soften and release their juices, about 7 minutes.
5. Add spices (coriander powder, turmeric powder, red chili powder, paprika, fennel seeds, and garam masal
6. And stir well to combine. Cook for another minute.
7. Divide the mixture in half. In one half, add the cooked chana and salt to taste, stirring well to coat. In the other half, add the cubed paneer (tofu) and cook for 3 4 minutes.
8. For the Chana Masala, add 1/2 cup water and simmer for 5 minutes. For the Palak Paneer, cover with a lid and let it cook on low heat while you prepare rice or flatbread.
9. Stir in chopped spinach to the Palak Paneer and cook for another 2 3 minutes until wilted.
10. Serve the Chana Masala and Palak Paneer over steamed rice or with flatbread, garnished with fresh cilantro leaves.

Chef’s Insight

To further enhance the flavors, add a pinch of sugar to balance the spiciness and tanginess of the dish.

Notes

Use fresh ingredients to maximize flavor and nutrition.