It’s CHANA PANEER MASALA GRAVY.! (Chickpea & cottage cheese gravy)
It’s not something different but I just added some cottage cheese to the routine Chana masala..
Quick method is.. Boil 2 cups of soaked chick pea by adding 1/4 tsp of dr mango powder with one whistle in pressure cooker or use canned boiled chickpea.
In a pan add 1tbsp of oil /ghee/butter and to it add 1 bay leaf (I omit whole spice and use powder instead). Then to it add 2 chopped onions and 1tbsp of ginger garlic paste. Cover will lid and sauté for 2mins. Add 1/2 tsp of turmeric , salt ,2tsp of Kashmiri chili powder and 2tsp of coriander powder. Sauté well for a min. Then add 1 cup of tomato purée and 1& 1//cup of water. Cover with lid and cook for 5 mins. Add 1 tbsp of Chana masala powder and boiled chickpea. Cover with lid and cook again for 4mins. Then add Paneer chunks ,2tsp of kasuri methi, 1/3 tsp of dry mango powder if you are using canned chickpea and coriander leaves. Then add 1/2 lemon juice and cook on low for 4 more mins.. at last temper 1tsp of carom seeds & 1tsp of cumin seeds in 1tbsp ghee..
Adding carom seeds to potato or Chana or dal or bean subzi will help in digestion and gastric issues..