“Paneer Chana Sagu” served with Poori … vegetable sagu brings in fond childhood memories of relishing them with puffed poori that amma prepared on Sunday's and the preference still continues … tried a new variation with addition of kabuli chana and paneer and it turned out fantastic … served with steaming hot poories for lunch and enjoyed a delicious meal …. Yummilicious ….
** It was really time for sagu poori meal. It had really been a long time since I prepared it and recently I have been craving to relish it. Some dishes hold a special place in heart and when you remember it, you just have to go ahead and prepare it, as there is nothing to stop that desire from relishing it till done. I have written a lot about this delicious veg. sagu that amma prepared and will be sharing a link to it at the bottom of this recipe. This recipe remains the same, just that this time I prepared it for the first time with kabuli chana (white chick peas/ whole Bengal gram) along with paneer and as is the usual practice I prepared poori to be served along with it. In all a fantabulous meal, that needs no words, just go ahead and try it out and enjoy with your family and friends.
** Here is my recipe for “Paneer Chana Sagu” … my style, I learned from Amma ….
** Ingredients :
Chick Peas/ Kabuli Chana/ White Chana/ Whole Bengal Gram : 2 cups
Paneer/ Indian Cottage Cheese/ Channa/ Chhena : 150- 200 gms.
Tomato : 2 medium sized cut to small pieces.
Onion/ Kanda/ Piyavu : One large sized chopped fine.
Curry Leaves/ Kadipatta/ Karbevu : 6-8
Oil/ Tel/ Tela : 1 tblsp
Curds/ Dahi : 2 tblsp (Optional)
Butter/ Loni : 1-2 tblsp (Optional)
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Cloves/ Lavang : 5-6
Cinnamon/ Tike Saal : 1 inch piece
Green Cardamom/ Ellaichi/ Yellu : 1-2
Jeera/ Cumin Seeds : ¼ tsp
Poppy Seeds/ Cus Cus : 1 tblsp
Haldi/ Turmeric : ½ tsp
Green Chilly/ Hari Mirchi/ Tarni Mirsang : 4-5 chopped to pieces
Kashmiri Red Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 4-5
Garlic/ Losun/ Lehsun : 6-8 chopped to pieces
Ginger/ Adrak/ Alle: 1 inch piece chopped to pieces
Onion/ Kanda/ Piyav : 1 medium sized chopped to pieces
Coconut/ Soyi/ Nariyal : 1 cup
Coriander Leaves/ Dhania/ Kottambari Pallo : 5-6 cups chopped leaves.
Oil/ Tel/ Tela : 3-4 tblsp
** Wash and soak kabuli chana in plenty of water overnight or for 8 hours. Drain, rinse well, put it in pressure cooker along with water to the level of an inch above chana and pressure cook on medium heat to 2-3 whistles. When cooled down, check if cooked or else just cook to another whistle or until done and keep it aside ready.
** About Paneer : I have shared the method of preparing paneer to which I will share a link at the bottom of this recipe. It is always advisable to prepare it at home for sake of purity and hygiene, however if you have any reliable source to purchase them from, as I do then please do so as it makes it easier by cutting down on work load.
** For Masala to be Ground : Heat oil in a thick bottomed kadai and add in all ingredients given in the list above from cloves to ginger and fry for 2-3 minutes. Add chopped onion and further fry for 2-3 minutes. Lastly add coconut and continue to fry for another minute or so. Remove and keep it aside and let cool a little bit.
** Add fried masala into a mixer grinder along with coriander leaves, keeping aside a handful for garnishing and grind to a very fine paste. The ground paste should be very fine, so add water as is necessary. Remove and keep aside.
** Heat oil in a thick bottomed kadai, when hot add finely chopped onions and fry on medium heat and fry till its lightly browned in color. Be careful and avoid burning it, lastly add curry leaves and continue to fry for a minute. Add ground paste and fry for a few minutes then add tomatoes and a cup of water and bring to a boil.
** Lower the heat and cook covered until the tomatoes cooked soft and are almost done. Now add in cooked kabuli chana along with the water in which it is cooked. Add salt to taste, mix well, check consistency and add in water as per your requirement. Do not add excess water, as you can always add later. Bring the curry to boiling point by increasing the heat and then lower the heat to simmer the curry for 4-5 minutes.
** Add paneer cut to one inch sized cubes, mix well and let cook for 2-3 minutes. Remove from fire and keep it covered aside for 10-15 minutes. Beat curds to smooth texture and then add to the curry and mix well (Optional). Lastly add in butter on top and garnish with a handful for finely chopped coriander leaves, cover and keep it aside to settle for 20-30 minutes for all falvors to be infused/ settled into the curry.
** Note : Curd is added to curry towards the end to avoid curdling. If added when simmering there are chances of curd breaking up and gravy turning into grainy texture/ curdled. You can also avoid adding curd altogether if for any reason you do not want to. However, addition of curds does impart an awesome taste to the curry. In case you are not adding on curds, add in extra two chopped tomatoes to the curry.
** “Paneer Chana Sagu” is done and ready to be served with any dish of your choice. In my home we always love to have it with poori and that is exactly the way I prefer to serve it. Though the hit combo is always with poori, it tastes equally good served with parathas or panpolo (neer dosa). These are a few of my favorite combination, but you can try our own too, I am sure you have your own preferences. Poori is always loved by children and will be relished without a murmur by all, unless you need to avoid it for the sake of health. Try out various options shared in links below for variety in serving of dishes and enjoy them with your family and friends, I am sure this sagu will be loved by all.
** For the preparation of "perfect puffed poori", Please follow the link given below ….
** Sharing a common link below to all "Poori" recipes shared before …
** Sharing link to “Veg. Sagu” recipe below …
** Sharing link to “Method of preparing Paneer at home” below and a link to all “Paneer” dishes …
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Thanks.