Ingredients:
1 cup - kabuli chana (white chick peas)
100 g - paneer cubed 2 - onions chopped
2 tbsp - oil
salt pepper & chilli powder to taste
1 tsp - garam masala

For Chutney:

1 cup - coriander leaves chopped
1/2 cup - mint leaves
1/2 cup - green mango chopped
3 to 4 - green chilies
1 tsp - cumin seeds
2 cm - ginger
1 tsp - sugar
salt to taste

For Sweet & Sour Liquid:

1 cup - chana stock
size of a lime - tamarind
jaggery and salt to taste

For Topping:

1½ cup - white bread crumbs
2 tbsp - butter melted

Chick Peas And Paneer Bake

Method

Soak chana in water over night.
Drain, add fresh water and 1/2 tsp salt.
Cook till soft. Drain and reserve the stock.
Heat the oil in a fry pan.
Add onion and fry till golden brown.
Add chana, salt(if needed) chili powder, pepper and garam masala.
Add paneer. Mix well and remove from fire.
Grind all the ingredients for chutney to a smooth, thick paste.
Mix the chutney with the chana.
Soak tamarind in the chana stock for 15 minutes.
Squeeze and extract the juice.
Add jaggery and salt to taste.
Stir till the jaggery is dissolved.
Place the chana mixture in agreased baking dish.
Pour the sweet sour liquid on top.
Sprinkle the bread crumbs over it and drizzle with melted butter.
Bake in a hot oven (200C) till the bread crumbs are crisp and golden brown. Serve hot.