Channa Paneer is my twist to matar paneer.

Its that time of the year when green channa is all over the market and then tempting green pearls just make sure you buy some. I mostly make gugni or dry vegetable but this time I tried Channa Paneer and must tell you I came out well. Not only Channa Paneer tasted different than Matar Paneer it also blended well in the curry.

I mostly use yoghurt in my gravies as it provides tanginess as well as creaminess needed. You can add cream as well though my health conscious recipes would go with yoghurt only.So the catch is to boil the channa with salt and then cook it with gravy along with Paneer. You again can shallow fry paneer and then cook it along with channa. The gravy of Channa Paneer has to be thick and not too runny and I prefer using Kitchen King or Channa masala in this recipe.