Chickpea and Paneer Curry
"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
- Ingredients:
- 13
- Serves:
-
1
ingredients
- 500 g chickpeas (canned, with liquid)
- 350 g paneer cheese (Greek Halloumi works as well, just rinse thoroughly)
- 1 large red onion (chopped)
- 3 garlic cloves (chopped)
- 250 ml cream coconut milk (light works as well)
- 1 -2 tablespoon brinjal aubergine pickle, hot (optional)
- 1 tablespoon garam masala
- 1 tablespoon mustard seeds (black)
- 1 tsb turmeric
- 1⁄2 - 1 teaspoon chili powder
- 1⁄2 tsb cumin
- 2 tablespoons canola oil for frying cheese and spices
- salt and pepper
directions
- Drain chickpeas of liquid.
- Cube paneer (or Halloumi) in about half inch cubes.
- Chop onion and garlic.
- Heat one TB oil in a non stick skillet and fry paneer (or Halloumi) until browned and crispy.
- Transfer cheese to a plate.
- Mix all dry spices in a bowl.
- Heat the other TB oil in a skillet and add mustard seeds and let fry until they crack.
- Add onion and garlic and let fry until translucent.
- Add spices and let roast until fragrant (not too long, or they will burn).
- Add chickppeas and stir until they are covered with spices.
- Add cream of coconut milk.
- Add one or two TB of Brinjal Aubergine pickle (adds a special flavour). Dissolve.
- Let curry simmer until it's of creamy consistency.
- Add cheese cubes and let heat through again.
- Salt and pepper to taste (if you want to, you can add some vegetable broth as well).
- Enjoy with your favourite Indian condiments.
Questions & Replies
-
what is tsb?
Reviews
-
TSB? Tablespoon.
-
This was amazing! I didn't have paneer, and was too time pressed to make my own, so used halloumi. Simmered for a long time and will definitely do this recipe again
