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Chickpea and Paneer Curry

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“I came up with this, when I forgot to buy spinach (! :)) for Palak Paneer, but had a craving for something Indian. It turned out very nice, and I decided it's a keeper :). I hope you'll enjoy as well. Serve with rice, naan and/or parati, yoghurt, chutneys, ...”
READY IN:
30mins
SERVES:
1
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain chickpeas of liquid.
  2. Cube paneer (or Halloumi) in about half inch cubes.
  3. Chop onion and garlic.
  4. Heat one TB oil in a non stick skillet and fry paneer (or Halloumi) until browned and crispy.
  5. Transfer cheese to a plate.
  6. Mix all dry spices in a bowl.
  7. Heat the other TB oil in a skillet and add mustard seeds and let fry until they crack.
  8. Add onion and garlic and let fry until translucent.
  9. Add spices and let roast until fragrant (not too long, or they will burn).
  10. Add chickppeas and stir until they are covered with spices.
  11. Add cream of coconut milk.
  12. Add one or two TB of Brinjal Aubergine pickle (adds a special flavour). Dissolve.
  13. Let curry simmer until it's of creamy consistency.
  14. Add cheese cubes and let heat through again.
  15. Salt and pepper to taste (if you want to, you can add some vegetable broth as well).
  16. Enjoy with your favourite Indian condiments.

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