![\"\"](\"\/mahanandi\/images\/greengarbanzo\/greengarbanzoimagecopyrighted3.jpg\")
\nGreen Garbanzo and Paneer Curry with Chapati ~ Our Meal Today<\/small><\/center><\/p>\n
The last few days have been wonderfully pleasant here. The kind of weather that warms the heart and pulls us away from the spell of blank-screen bewitching ways. I took a break from routine house\/blog chores and went out for shopping. Among other things, I also bought supplies needed to set up the container garden. I had to leave my neat garden setup<\/a> when we moved from Ohio to Seattle last fall. Time for fresh start again. The planters<\/a>, the potting soil<\/a> and of course the plants. 4 cherry tomatoes, mint, a yellow rose and some marigolds. Peas<\/a> and methi<\/a> plants that I started from seed last month are now about 8 inches tall. I transferred all of them to the new and freshly filled big containers. I passed on planting cilantro this year. We get two to three bunches for a dollar anyway, so the loss will not be missed at all. New thing I am trying out this summer is growing lemon grass and taro plant for nutritious leaves. That’s my garden log for summer 07.<\/p>\n One another thing I did was, I shopped at Pike Place Market<\/a> after a long time. Guess what I found there – green garbanzos in pods. I bought about 4 pounds. Freshly shelled from the pods, the lively green garbanzos were a treat. I divided them to two portions. One for the timeless classic, guggllu<\/a><\/strong><\/em> type preparation and with the second portion I’ve prepared the chana masala style curry for today’s lunch. Green garbanzos and creamy paneer cooked in garbanzo-sesame sauce. A fresh tasting paneer chole with chapatis, good meal!<\/p>\n Recipe:<\/strong><\/p>\n 1 onion – finely chopped 2 tablespoons – chana masala powder (readymade<\/a> or homemade) For Garbanzo-Sesame Sauce: In a saucepan, heat about a teaspoon of oil. Add and saute onions to golden. Add the garbanzo-sesame sauce. <\/p>\n Stir in green garbanzo, chana masala powder, amchur powder, jaggery, salt, chilli powder and turmeric. Stir in about a cup of water. Cover with a lid and simmer for about 10 to 15 minutes on medium heat, stirring in-between.<\/p>\n When the sauce starts to thicken, add the paneer cubes. Simmer another 5 to 10 minutes on low heat so that paneer could absorb the sauce.<\/p>\n Serve warm with chapati\/paratha or with rice.<\/p>\n Chana Masala with Green Garbanzo and Paneer Green Garbanzo and Paneer Curry with Chapati ~ Our Meal Today The last few days have been wonderfully pleasant here. The kind of weather that warms the heart and pulls us away from the spell of blank-screen bewitching ways. I took a break from routine house\/blog chores and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[168,22,45],"tags":[],"class_list":["post-823","post","type-post","status-publish","format-standard","hentry","category-hara-chanagreen-chickpeas","category-paneer","category-sesame-seeds"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/823","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=823"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/823\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"\/mahanandi\/images\/greengarbanzo\/greengarbanzoimagecopyrighted2.jpg\")
\nGreen Garbanzo and Paneer Cubes<\/small><\/center><\/p>\n
\n2 cups fresh green garbanzos (chickpeas, dubba sanagalu<\/em>)
\n½ cup paneer<\/a>, cubed to bite sized pieces<\/p>\n
\n1 tablespoon –Amchur powder<\/a> or tamarind<\/a> juice (acts as souring agent)
\n1 tablespoon – jaggery\/sugar (brings sweetness)
\n½ teaspoon each -salt, chilli powder and turmeric (the much needed spices)<\/p>\n
\nIn a blender, take about
\n3 tablespoons toasted sesame seeds – grind to fine paste. To it, add
\n½ cup green garbanzo
\n3 tomatoes and 1 inch sized ginger – finely chopped
\nAdd about a cup of water and grind to smooth consistency.<\/p>\n![\"\"](\"\/mahanandi\/images\/greengarbanzo\/greengarbanzoimagecopyrighted5.jpg\")
\nGreen Garbanzo and Paneer Curry<\/small><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"