Chana and paneer are popular ingredients used in traditional Indian recipes. In this article, we will explore the similarities and differences between the two.
When it comes to chana vs paneer, which one will you prefer? Find out for yourself!
Chana vs Paneer: What Are The Similarities?
Firstly, it is worth mentioning that chana and paneer are vegetarian. Over 75% of Northern Indians prefer a vegetarian diet. Therefore, both products are extremely popular throughout this region.
Both products can be added to traditional Indian dishes to substitute meat like chicken, beef, or lamb.
What Is The Difference Between Chana And Paneer?
Now that we have taken a look at some of the similarities between chana vs paneer, let’s take a look at how they differ.
Chana Is Vegan
As mentioned above, both products are vegetarian, but chana is free from any animal derivatives and is therefore purely vegan.
Paneer, on the other hand, is made from buffalo or cow’s milk and therefore cannot be used in vegan dishes.
Texture
The texture for both is also different when raw and cooked. Paneer, in its raw form, is soft and crumbly, whereas chana is slightly tougher to chew. When cooked, both products soften even more so. Paneer becomes almost ‘gooey’ in consistency, whereas chana is soft but still has slight toughness.
Color
Chana can be described as orange/peach colored, whereas paneer is white or milky in color. Therefore, it is quite clear to see the difference between the two.
Chana vs Paneer: The History Behind The Two
It is thought that chana first became known back in 1838 throughout the Indian sub-continent. They are a fantastic source of protein and are popularly used in a variety of vegetarian and vegan recipes.
Paneer was introduced to India via Afghan and Persian rulers during the 16th century. Since then, it has become a staple ingredient used in many Indian dishes.
How Is Each Dish Served?
Chana and paneer are rarely eaten alone as they are quite bland in taste. Therefore, they are best eaten with the addition of authentic spices and vegetables. It can be said that chana and paneer add depth and consistency to a dish, which is why they are so popular.
Click here to find out how to make a paneer chana masala.
Chana vs Paneer: Other Dishes
Chana and paneer are not just for use in curries. Paneer can be used in salads, kebabs, and even desserts! Chana can also be used in salads, dips, and soups and you can even make tortilla wraps using them!
Both products are extremely versatile, and together with spices and vegetables, they are great for bulking meat-free dishes.
But can pregnant women eat paneer? Find out here.
Chana vs Paneer: How Is Paneer Made?
Paneer is a fresh acid-set cheese that is also known as Indian cottage cheese. It is made from cow’s or buffalo’s milk.
Making paneer is a lot easier than most think and requires just two ingredients:
- Milk
- Lemon juice OR citric acid.
The process is also pretty simple and all one needs to do is boil milk before adding a teaspoon or so of lemon juice or citric acid.
For more information, take a look at this short video about how to make paneer.
Does Chana Contain Fat?
Chana is low in fat, with around 4 grams per cup when boiled. As well as being low in fat, chana is a great source of protein and is low in both sodium and cholesterol, which makes it an ideal food if you are trying to lose weight.
Chana vs Paneer: Preservation Methods
Storing chana, or chickpeas is pretty straightforward. If you find you have used a little too many when cooking, there’s no need to be wasteful. Instead, transfer the leftover chickpeas into a clean tupperware container and store them in the refrigerator. These will be fine to eat for up to 3 days.
Paneer can be wrapped in a damp muslin or cheesecloth and placed inside the refrigerator. If you do not have access to a muslin cloth, you can fill an airtight container and submerge the paneer in this. However, you should change the water daily if choosing this method.
Chana and paneer can also be frozen if you don’t feel like using them any time soon. A good rule of thumb when freezing items is to write the date on the packet, so you know exactly when you froze them.
To see the difference between milk vs paneer, follow this link.
How To Make Chana Paneer: An Easy Recipe
Chana and paneer work very well together, so we’ve taken it upon ourselves to let you in on the recipe for this easy, succulent Indian dish. Here’s how to make it.
Ingredients
1/2 cup of chickpeas
450g paneer
1 cup of water
1 teaspoon of turmeric powder
1 teaspoon cumin powder
1 small finely chopped onion
1 1/2 cup fresh tomatoes (chopped and deseeded)
1 teaspoon garam masala
1 teaspoon ginger-garlic paste
1/4 teaspoon dry fenugreek leaves (kasuri methi)
1 1/2 green chilies for heat (optional)
1 tsp coriander leaves
Pinch of salt
Pinch of soda
Method
1. The first step is to prepare the chickpeas. This involves soaking them overnight before softening in a pan of boiling water with a pinch of soda and salt.
2. To make the chana paneer, you will firstly need to add a splash of cooking oil to a pan or cooking pot. Fry the ginger garlic paste and cumin for a minute or so until they become fragrant.
3. Next, add the chopped onion and green chilies. Simmer until golden before adding the chopped tomatoes. Stir for 2-3 minutes.
4. Add in the garam masala and salt and simmer for a further 2 minutes.
5. Add the chana along with your cup of cold water and simmer until the mixture becomes thick or gravy-like in consistency. If you prefer a dry curry, keep it on low heat until the water evaporates to your liking.
6. Finally, add your chopped paneer and the dry fenugreek leaves. Cook for a further minute or so before adding the coriander leaves. Serve immediately with jeera rice, basmati rice, and a choice of Indian flatbreads.
