Chana, Aloo & Paneer

Details:   Prep Time = 35-40    Cooking Time = 6-8 hrs   Serves= 4-6

Chana Aloo & Paneer Chana5

Today was a big day for my curry skills. I had two friends over for tea both Sikh and both good friends who would tell me the truth.  I had a  surprise from Jazz As mentioned before when we worked together we were Known as Hide & Sikh.  Back then 9-10 yrs ago I never imagined I could cook a curry.

Anyway she came in with a gift a Thava, Chana6a special flat pan for cooking roti and she is going to teach me how to use it! excited muchly. Apparently the old wife tale says that if when cooking your Roti it balloons up the person who eats it is hungry! This did make me giggle a lot. I don’t normally cook for people who are not hungry.

Mindy my other guest (makes me laugh a lot and we are generally very silly together).  Is in this picture with me and my new Thava. Shes vegetarian (luckily she reminded me in the morning or she would of had a ballooned up roti when she got home hungry.)

Back to the food they both like it hot hence all the chillies in this dish, I also got out of the freezer last weeks potato pea and spinach curry as a side dish.

They both really enjoyed it all and we nearly polished the lot off and it was a big pot of food.

They decide I’m more indian than them and that was a high honor. (don’t believe them for a minute) However a great night with great friends.




NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 2 tbls of Oil to cook, May need more less use as little as you can.Chan
  • 200g 1 block of paneer. diced
  • 800g Chickpeas tinned (1 tin)
  • 1- 2 Large Onions Chopped finely
  • 3 cloves Garlic Crushed (or chopped finely)
  • 4 Cardamon.
  • 1 Cinnamon Stick.
  • 1 Bay leaf.
  • 3 tsp cumin.Chana1
  • 1 tsp Ground Coriander.
  • 1.5 ” fresh Ginger Grated.
  • 1 chilli deseeded and chopped finely.
  • 5 bird eye chillies.
  • 4 Cloves.
  • 6 tomatoes chopped roughly.
  • 1 tbsp Tomato Puree.
  • 1 tin Tomatoes. 400g
  • Around 15 new potatoes chopped into bite sized chunks.
  • For added Heat 1 tsp of chilli flakes To taste, and or add Whole fresh chillies to the top f0r the heat freak

Chana2 Chana3


Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, Add the Paneer and fry until browned. Add to the Hot Pot.
  2. Wash the chickpeas and also add to the slow cooker.
  3. Fry the Onions till soft add the garlic fry till aromatic. Add the Cardamom, Cinnamon, bay leaf, cumin, coriander, ginger, chilli and cloves fry well keeping it moving don’t let the spice burn work it well here and your curry will taste good, this is where you need to spend time and don’t burn it.
  4. Add the  Fresh Tomatoes and and tomato Puree  fry until they create a sauce and begin to  infuse with the onions. ( you may need a splash of water here) now add the tin tomatoes and bring to the boil. stir well.
  5. Pour into the Hot Pot over the chickpeas and stir in the potatoes.
  6. Add the chilli Flakes of you wish or put fresh chillies on top for the heat freak (see Hot Pot Honey Hints)

I serve this with Basmati rice, raita & and a naan bread.


NB: This is posted under Egg/Soya/Gluten free. For Gluten free dont serve with a naan.




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Posted in Curry, Egg Free, Gluten Free, Soya Free, Tricky Tricky - as hard as a Hot Pot Can Get?, Vegetarian
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