Paneer Qabooli

Ingredients 

• 150 grams cottage cheese (paneer)
• 1 cup chickpeas soaked overnight, cooked, drained and cooking liquor reserved
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 25-30 curry leaves
• 100 grams shallots, peeled
• 15-20 garlic cloves 
• 3/4 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 15-20 cherry tomatoes
• 2-3 tablespoons tomato puree
• Salt to taste

Method

1. Heat oil in a non-stick pan, add cumin seeds and when they begin to change colour, add mustard seeds and let them splutter. Add curry leaves and shallots, mix and saute for 1 minute. Add ½ cup cooking liquour in which the chickpeas were cooked, mix, cover and cook.
2. Cut cottage cheese into ½ inch cubes.
3. Add garlic cloves, red chilli powder, coriander powder, cumin powder and cherry tomatoes and mix well. Add chickpeas and ½ cup cooking liquour in which the chickpeas were cooked.
4. Add tomato puree and salt and mix well. Add cottage cheese cubes, mix gently, cover and cook for 7-8 minutes on medium heat.
5. Transfer into a serving bowl and serve hot.