Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 3

Ingredients

2 cup cooked rice

2 cup chickpeas (red)

1 cup coconut puree

1 cup paneer/cottage cheese

1 teaspoon turmeric powder

1 teaspoon red chilly powder

2 teaspoon ginger-garlic paste

4-5 finely chopped green chillies

1 teaspoon cumin seeds

¼ teaspoon asafoetida

1 lemon

Salt

2 tablespoon of oil

 

Method

Soak chickpeas for about 7-8 hours or 3-4 hours in warm water. Pressure cook for 5 whistles. Take ½ coconut, cut into small pieces, add ½ glass of water and make curry in a mixture. If fresh coconut is not there, you can even take 1 cup warm milk, add 3 teaspoon of dry coconut powder and soak it for about 15 minutes. You can use this instead of fresh coconut puree. Take paneer and mash it with hands.

Take kadai and heat oil. Add cumin seeds, asafoetida, ginger-garlic paste and stir it for 2-3 times. Add chick peas, green chillies and cook it for about 1-2 minutes. Add paneer, coconut curry, 1 glass of water, turmeric powder, red chilly powder, salt and cook it for 10-12 minutes.

Add lemon and serve it hot with rice.