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Mouri Chana

Mouri Chana (Paneer cooked with fennel and milk)

Mouri Chana, chana stewed languorously in milk scented with ginger and fennel seeds. Another Bengali classic. From Grandmas recipes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 200 g Paneer or cottage cheese cubed, home-made or bought from the market
  • 1/4 cup peas
  • 2 tsps fennel seeds
  • 1 cup milk
  • 1 tbsp fennel powder freshly ground
  • 2 tsps ginger paste
  • 1-2 bay leaves
  • 3-4 green chillies slit
  • 1 tbsps mustard oil
  • 1/4 tsp sugar
  • salt to taste

Method
 

  1. Smear the chana cubes with a pinch of salt.
  2. Dissolve the fennel seed powder in very little water to make a paste. Keep aside.
  3. Heat 1/2 tbsp oil in a frying pan and saute the paneer pieces till they take on just a tinge of golden brown. Remove from oil and keep aside.
  4. In the same oil, add the bay leaves and fennel seeds, allow them to splutter. Now add the ginger paste, the fennel seed paste and the green chillies.
  5. Sprinkle in a little salt and cook over a medium flame till oil starts to separate from the masala.
  6. Add the green peas and fried paneer, saute for a couple of minutes, lower the heat and gently pour in the warm milk. Bring to a simmer.
  7. Add the sugar and cook for a further 5-6 minutes.
  8. Adjust seasonings. Serve hot with luchi or rice.