Name: Radhaballabi with Paneer Gravy recipe by Tania Deb at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 3
Ingredients: Bengal Grams 1/2cup; Bayleaf 1; Garam masala 1/2 tsp; Ginger grated 1/2tsp; Corinder and Cumin powder 1/2 tsp; Ghee 1tsp; For the dough, 2 cups of maida; Oil 2tsp; Warm water 1cup; For paneer Gravy, paneer 250gms; 1 Onion paste; Ginger garlic paste 1 tsp; 1 tomato puree; 1 cup milk; 2tsp tomato ketchup; Salt; Garam masala powder 1/2 tsp; Red chilli powder 1/2tsp; Kasoori meethi a pinch

Ingredients Serving: 3

Bengal Grams 1/2cup
Bayleaf 1
Garam masala 1/2 tsp
Ginger grated 1/2tsp
Corinder and Cumin powder 1/2 tsp
Ghee 1tsp
For the dough, 2 cups of maida
Oil 2tsp
Warm water 1cup
For paneer Gravy, paneer 250gms
1 Onion paste
Ginger garlic paste 1 tsp
1 tomato puree
1 cup milk
2tsp tomato ketchup
Salt
Garam masala powder 1/2 tsp
Red chilli powder 1/2tsp
Kasoori meethi a pinch

Instructions

Boil Bengal gram or channa daal in a cooker with 5-6 whistle.
In a pan add oil and saute the boiled daal with cumin coriander powder, grated Ginger, garam masala powder, salt and bay leaf till dry. Keep it aside to cool.
Prepare a soft dough with maida, warm water and oil.
Take a small ball from the dough and roll out a little then stuff 1 full spoon of daal fry in middle of it and again make it in a ball and roll with lite hands in shape of Puri.
Fry the puri 1 by 1 and serve hot.
For the Paneer Gravy, add oil in a pan.
Add all the ingredients one by one except milk and paneer. Let all the masala cook for 2-3 min then add the paneer cubes.
Pour the milk and let it boil for 5 more mins. Garnish with little kasoori meethi leaves.

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