Name: Chickpea & Paneer Curry
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 300g Tilda Basmati Rice; 450ml Water; 250g Paneer; 2 Onions; 6 Garlic Cloves; 5cm Knob of Ginger; 2 Green Chillies; 1 Tsp Cumin Seeds; 2 Tsp Black Mustard Seeds; 1 Tsp Fenugreek Seeds; 400g Tinned Tomatoes; 1 Tsp Turmeric; 1 Tsp Chilli Powder; 1 Tbsp Garam Masala; 1 Tin of Chickpeas; 3 Tbsp Double Cream; Bunch of Coriander; Vegetable Oil; Chickpea Liquid

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Paneer was made for curries. And this simple yet incredibly fragrant chickpea curry with soft chunks of paneer is proof. Serve with fluffy Tilda Basmati Rice.

Chickpea & Paneer Curry

Start by cutting the paneer into 2cm chunks. Heat a tbsp of oil in a large saucepan and sear the paneer until browned all over. Once ready, remove and set aside. 

Blend the garlic, ginger and chillies with a splash of water until you have a smooth paste. 

Heat a glug of oil in the saucepan over a medium heat and add the cumin, black mustard and fenugreek seeds. When they start to crackle and pop, add the sliced onions and a big pinch of salt. Cook for 6-7 mins.

Now add the garlic, ginger and chilli paste and cook out for another 4-5 mins.

Add the tomatoes, turmeric, chilli powder and garam masala. 

Add the chickpeas and all of the liquid from the jar. 

Meanwhile, wash the Tilda rice three times in cold water until the water runs clear. Pop it into a pan with your water. Bring the pan to a boil, turn down the heat to low, pop on a lid and let it cook for 10 mins. Then turn the heat off and let the rice steam for 5 mins with the lid on. 

Add the paneer and the cream and cook for another 10 mins. 

Season and stir through chopped coriander. 

Fluff up the rice and serve with the curry.

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Indian

Veggie

Chickpea &amp;
Paneer
Curry

Chickpea Paneer Curry

Dinner

Start by cutting the paneer into 2cm chunks. Heat a tbsp of oil in a large saucepan and sear the paneer until browned all over. Once ready, remove and set aside.

Thinly slice the onions.

Blend the garlic, ginger and chillies with a splash of water until you have a smooth paste.

Heat a glug of oil in the saucepan over a medium heat and add the cumin, black mustard and fenugreek seeds. When they start to crackle and pop, add the sliced onions and a big pinch of salt. Cook for 6-7 mins.

Now add the garlic, ginger and chilli paste and cook out for another 4-5 mins.

Add the tomatoes, turmeric, chilli powder and garam masala.

Add the chickpeas and all of the liquid from the jar.

Cook for 10-12 mins.

Meanwhile, wash the Tilda rice three times in cold water until the water runs clear. Pop it into a pan with your water. Bring the pan to a boil, turn down the heat to low, pop on a lid and let it cook for 10 mins. Then turn the heat off and let the rice steam for 5 mins with the lid on.

Add the paneer and the cream and cook for another 10 mins.

Season and stir through chopped coriander.

Fluff up the rice and serve with the curry.

Dinner Party

Meal-Prep

Comfort

Mob Classic

Basmati Rice

Rice

Gram

Water

Millilitre

Paneer

Cheese

Onion

Garlic

Clove

Ginger

Centimetre

Green Chilli 

Cumin Seed

Teaspoon

Black Mustard Seed

Fenugreek Seed

Chopped Tomatoes

Turmeric

Chilli Powder

Garam Masala

Tablespoon

Chickpea

Double Cream

Coriander

Vegetable Oil

Reserved Chickpea Liquid

Curry

Chickpeas

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This Chickpea & Paneer Curry is about to become a staple in your weekly rotation of meals. It's best served with a pile of rice and some naan.

Best Paneer Curry Recipe — How To Make Chickpea & Paneer Curry

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