Sweet Creamy Paneer Chickpea Curry Recipes

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 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.