Paneer Chickpea Fry Recipes

PANEER & CHICKPEA FRY

Paneer & chickpea fry image

Enjoy this fragrant paneer and chickpea fry with onion pickle garnish as part of an Indian-inspired feast

Provided by Tom Kerridge

Time 30m

Number Of Ingredients 14

Ingredients

2 tbsp ghee (or use sunflower oil or butter)
250g paneer, chopped
1 onion, sliced
3 garlic cloves, chopped
1 tsp ground turmeric
½ tsp chilli powder
½ tsp cardamom seeds
1 red chilli, sliced
5 curry leaves
1 green pepper, cut into large chunks
400g can chickpeas, drained
½ bunch of coriander, roughly chopped
½ lemon, juiced
½ red onion, sliced

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.

Nutrition Facts : Calories 382 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium

CHICKPEA AND PANEER CURRY

Chickpea and Paneer Curry image

I came up with this, when I forgot to buy spinach (! :)) for Palak Paneer, but had a craving for something Indian. It turned out very nice, and I decided it's a keeper :). I hope you'll enjoy as well. Serve with rice, naan and/or parati, yoghurt, chutneys, ...

Provided by Eismeer

Categories Vegetable

Time 30m

Yield 4-6 , 1 serving(s)

Number Of Ingredients 13

Ingredients

500 g chickpeas (canned, with liquid)
350 g paneer cheese (Greek Halloumi works as well, just rinse thoroughly)
1 large red onion (chopped)
3 garlic cloves (chopped)
250 ml cream coconut milk (light works as well)
1 -2 tablespoon brinjal aubergine pickle, hot (optional)
1 tablespoon garam masala
1 tablespoon mustard seeds (black)
1 tsb turmeric
1/2-1 teaspoon chili powder
1/2 tsb cumin
2 tablespoons canola oil for frying cheese and spices
salt and pepper

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.

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