Chickpea and Paneer Curry

Name: Chickpea and Paneer Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 500 g chickpeas; 350 g paneer cheese; 1 large red onion; 3 garlic cloves; 250 ml cream coconut milk; 1 tbsp brinjal aubergine pickle; 1 tbsp garam masala; 1 tbsp mustard seeds; 1 tsb turmeric; 0.5 tsp chili powder; 0.5 tsb cumin; 2 tbsp canola oil cheese and spices; salt and pepper

Gently simmered paneer, chickpeas and cream coconut milk, warmed with garam masala and mustard seeds, a South Asian curry.

30 min · Serves 1 · Medium

Method

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Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: medium

1
Drain chickpeas of liquid. Cube paneer (or Halloumi) in about half inch cubes. Chop onion and garlic.
2
Heat one TB oil in a non stick skillet and fry paneer (or Halloumi) until browned and crispy.
3
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.
4
Add onion and garlic and let fry until translucent. Add spices and let roast until fragrant (not too long, or they will burn).
5
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.
6
Let curry simmer until it's of creamy consistency. Add cheese cubes and let heat through again.
7
Salt and pepper to taste (if you want to, you can add some vegetable broth as well).