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.

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.

CRAZY CREAMY CHICKPEA CURRY

Steps:

• Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
• Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
• Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

CHICKPEA CURRY

Steps:

• Heat oil in a large frying pan over medium heat, and fry onions until tender.
• Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

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.