Chickpea and Paneer Curry

Recipe by Eismeer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 1
YIELD: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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