Tuesday, 17 June 2014

Niramis Channar Kalia(Vegetarian Fried Channa Curry)

                  Today I am posting a well-known  Bengali recipe "Niramis channar kalia(Vegetarian Fried Paneer Curry)" .It is the recipe I make frequently at my home on most of  Thursdays .Actually it’s a Veg-Day for  all in my family .I really try to make it 100% vegetable as I don’t use onion and garlic.It is also a recipe which you will able to prepared in very less time.
                 Last Thursday a situation was happened when someone from my childhood friends visit our home suddenly and I was very excited as it was a meeting after a long time. It’s reminds me a number of sweet childhood memories and school days. She stayed overnight and it was absolutely amazing time.   
              Whatever I made for her like Kacuris, Chana Dal along with this Niramis Channar Kalia all are pure veg that day as it was Thursday . I am sharing my with all my followers and friends and hope all will like this one and is perfect for a Veg Day.Please try this simple and easy recipe and I will eagerly wait for your valuable suggestions and feedback. Channa is easily available in sweet shops and also in market so just bring it or make it yourself in the home and try the recipe as it is very easy and simple to cook.


For making Paneer or Channa balls:
·        Channa/Paneer mashed -500 grams
·        Flour-2 tbsp.
·        Salt -1/4 tsp.
·        Sugar -1 tsp.
·        Baking soda -1/4 tsp.
·        Roasted cumin seed powder -1/2 tsp.
·        Asafoetida -1 pinch
·        Green cardamom powder (Roasted) -1/2  tsp.
·        White oil –For frying

For making gravy:
·        White oil- 1 ½ tbsp.
·        Asafoetida -1 pinch
·        Bay leaf -1 no.
·        White cumin seed (sa-jira) -1/2 tsp.
·        Tomato [Big]-2 nos.
·        Green chili -2 nos.
·        Yogurt -1 ½tbsp.
·        Ginger paste-1 tsp.[Heaped]
·        Turmeric powder -1/4 tsp.
·        Kashmiri red Chili powder-1 tsp.
·        Salt –To taste
·        Sugar -1 ½ tsp.
·        Dry fenugreek leaves powder -1/4 tsp.
·        Hot water-1 ½ cups.
·        Ghee-1/4 tsp.
·        Roasted cumin powder -1/4 tsp.
·        Homemade Garam masala powder -1/2 tsp.

to make Homemade Garam Masala--
[Roast 4 cardamoms, 4 cloves and ½ inch cinnamon together and make powder. It is not necessary to make fine powder. I always suggest using homemade Garam masala in case of Paneer or Channa. It gives a beautiful and nice aroma.]


For preparing Paneer or Channa balls:
·        In a big mixing bowl Take all mentioned ingredients and mix very well. Make small equal balls and fry in medium hot oil till it done golden brown.
·        Remove from heat and keep aside.

For making gravy:
·        Paste tomato and chili together.
·        Take a deep bottom pan. Heat oil. When hot, put asafoetida, bay leaf and white cumin seed. When it being to crackle, pour tomato paste, salt and sugar. Cook for 1 mint .The raw flavor of tomato gone.
·        Then add beaten yogurt, ginger paste, turmeric, red chili powder and dry fenugreek leaf powder together, mix and cook for 2-3 mints. The oil will float on it and colour also will be radish.
·        Then pour hot water. When it is boiling, put prepared Paneer balls in it and covering it cook for 7-10 mints with low flame.
·        When the gravy will be thicken and oil will be come out on top, off the gas and spread ghee, Garam masala powder and roasted cumin powder and cover it for 2-3 mints.
·        Then pour it into a serving plate. It’s ready to serve with Indian bread or rice as you wish.

Thank you

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