Paneer and Chickpea Curry

Tinned tomatoes, tinned chickpeas and a selection of store cupboard spices combined with paneer cheese make this a delicious paneer and chickpea curry for four!

Course Dinner

Cuisine Indian

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 492kcal

Author Neil

Equipment

Ingredients

2 tablespoon sunflower oil
3 large onions chopped
2 teaspoon ginger and garlic paste
2 teaspoon green chilli paste
1 and ¼ tsp. salt
½ teaspoon turmeric
1 teaspoon ground cumin
¼ teaspoon chilli powder
400 g tin chopped tomatoes
400 g tin chickpeas drained and rinsed
250 g paneer cheese* cut into 2cm x 2cm cubes so 6 cubes each serving
180 g chopped spinach

Metric - US Customary

Instructions

Heat the oil over a medium heat in a large saucepan.
Add the chopped onions and saute for about 5 to 7 minutes.
Stir in the ginger and garlic paste and the green chilli paste and cook, stirring for a further 2 to 3 minutes.
Add the salt, stirring for a further 2 to 3 minutes.
Add the turmeric, cumin and chilli powder, cook for 1 minute, stirring well.
Stir in the tomatoes and cook for a further 2 minutes and turn off the heat once simmering.
Remove the contents of the saucepan to a food processor and blitz to a sauce consistency. Return to the pan. Or blend in the saucepan with a stick blender.
Heat the sauce until it is simmering, add the chickpeas and allow them to cook for 5 minutes,
Then add the paneer and spinach, cook stirring for a further 5 minutes.
Serve with naan bread.

Notes

* If paneer cheese is not available you can substitute with halloumi cheese instead.

Nutrition