Chickpea And Paneer Curry Recipes

QUICK PANEER AND CHICKPEA CURRY

Steps:

• Heat the 1 tbsp oil in a large lidded frying pan over a high heat. Add the paneer and fry for about 5 minutes until golden on all sides. Remove the paneer from the pan using a slotted spoon and put on a plate lined with kitchen paper.
• Add the extra teaspoon of oil to the same pan, then fry the onion, garlic and ginger until the onion has softened. Add the curry paste and cook for a few more minutes. Add the chopped tomatoes, chickpeas and spinach, then cook over a low-medium heat for 10 minutes with the lid on, stirring occasionally, until the spinach has thawed and the curry is warmed through.
• Turn the heat down, then stir in the paneer, lemon juice and a generous pinch of salt and pepper. Serve with steamed basmati rice and a dollop of yogurt on top.

SWEET, CREAMY PANEER & CHICKPEA CURRY

Steps:

• Switch your slow-cooker on to high and leave it to pre-heat for 20 minutes. You don't have to use a slow-cooker if you don't have one (see notes below).
• Whilst your slow-cooker is pre-heating, use this time to prepare your vegetables and begin the curry on the hob.
• In a medium pan, fry off your onion and garlic in rapeseed oil until soft. Then add the chopped tomatoes, coconut milk, organic vegetable stock cube, sea salt and black pepper. Along with all the spices. Combine well and leave to cook for a few minutes until stock has dissolved.
• Place the pan ingredients in a blender and blitz until smooth. Return the sauce to the pan on low-medium heat and continue to add all the vegetable ingredients (except for the 300ml water).
• Bring the curry to the boil on the hob before transferring it to the slow-cooker. Once you've transferred the curry to the slow-cooker you can stir in 300ml of boiling water. Leave it to cook for 3 hours until all the flavours have marinated and vegetables have softened.
• 30 minutes before serving, put your rice and quinoa mix onto cook in 600ml of water, following packet instructions. Both rice and quinoa can be cooked together as they take the same amount of time.

PANEER & CHICKPEA FRY

Steps:

• First, make the pickle. Combine the lemon juice, onion and pinch of salt in a small bowl. Set aside.
• Heat half the ghee in a frying pan and fry the paneer for 10 mins, stirring until lightly brown and crisp on all sides. Scoop out onto a plate using a slotted spoon.
• Heat the rest of the ghee in the pan over a high heat, and fry the onions for 5 mins until starting to brown at the edges. Add the garlic, turmeric, chilli powder, cardamom seeds, chilli, curry leaves and pepper, and stir-fry for 5 mins until the onions are caramelised.
• Return the paneer to the pan along with the chickpeas and a large splash of water, and simmer everything for 5 mins until the liquid has evaporated and the mixture is sticky. Season with salt, then spoon into a dish and top with the coriander and pickled onions.

CHICKPEA AND PANEER CURRY

Steps:

• 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.