Chickpea Palak Paneer

4.5
3
Notes
35 mins cook
This spicy, comforting vegetarian curry comes in at a whopping 41g of protein per portion.
Jodie Nixon

Jodie Nixon

Palak Paneer
Serves
2
Paneer
Vine Tomatoes
Onion
Green Chilli 
Fresh Ginger
Spinach
Drained Cooked Chickpeas
Ghee
Garam Masala
Water
Garlic Cloves
Fresh Coriander
Lemon
Yoghurt
Rice

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    Notes
    (2)

    R
    Rupert J.
    a month ago
    Needed plenty of salt at the end but really good and easy to make. Very mild. Jalapeño worked nicely (could have used more than 1) and ended up topping with crispy shallots.
    D
    Declan B.
    a month ago
    I've cooked this recipe this week, as we are big fans of Palak Paneer and we wanted to try it with the chickpea twist on it. I feel like the chickpea doesn't really add anything new to the blended sauce. It's nice for textures for the ones left whole, but not really needed. Maybe if these were roasted in cumin and added at the end for crunch instead? I've found this was too wattery too. I added less water than the recipee required and it was still too much, especially if you only simmer it for 5-7 mins. I've replaced the Paneer for tofu and mixed it in after roasting/drying it out, which soaked some of the liquid, so that was a bit helpful. Flavours were a bit bland too, the spices are not enough for the quantities mentioned. Garam masala is not enough on its own to lift this meal. Not a complete disaster, but it didn't impress us.
    Mob
    Mob
    a month ago
    ·
    Admin
    Hi Declan. Thanks so much for the helpful feedback! We're going to retest this one internally and will make any edits needed.

    Jodie Nixon

    Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.

    Jodie Nixon
    View Chef profile

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