Chickpea and Paneer Tomato Curry


Visit the Indian Food Glossary for information on the ingredients in this recipe
chickpea and paneer curry

I've often thought of adopting a vegan diet, but there are just a few things that I would sorely miss and paneer cheese is surely on the top of that list. Here luscious cubes of tender paneer and plump buttery chickpeas are spiced and cozied up with tomatoes and herbs. The gravy really brings out the goodness of the essential ingredients in this satisfying dish. Paneer always pairs so well with any number of legumes, and we must not forget the spice.

chickpea paneer tomato curry

It doesn't get much better than this.

Chickpea and Paneer Tomato CurryChickpea and Paneer Tomato Curry
Recipe by
Cuisine: Indian
Published on August 25, 2014

Plump buttery yellow chickpeas and tender pieces of paneer cheese simmered in a bold and zesty Indian spiced tomato sauce

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Ingredients:
  • 2/3 cup dried chickpeas (2 cups cooked)
  • 2 tablespoons coconut oil or other oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1-inch piece fresh ginger, grated or minced
  • 2 to 3 green or red chilies, seeded and finely chopped
  • 1 to 2 tablespoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon amchoor powder (optional)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon asafetida (optional)
  • 2 large tomatoes, diced
  • 2 1/2 cups vegetable stock or water, or as needed
  • 14 oz (400 g) paneer cheese, cut into cubes
  • juice from 1 lime or small lemon (2 tablespoons)
  • 1 1/2 to 2 teaspoons sea salt, or to taste
  • 2 tablespoons fresh mint, chopped (or 2 teaspoons dried)
  • 1/4 cup fresh chopped cilantro or parsley
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside.

  • Heat the oil in a large saucepan over medium heat. When hot, add the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Immediately add the onion and sauté until softened — about 5 minutes. Stir in the garlic, ginger and chilies, and continue to stir for another few minutes. Now stir in the spices and stir for 1 minute.

  • Add the tomato and simmer, stirring often, until the tomatoes begin to thicken — about 10 minutes. Pour in the stock or water and stir in the chickpeas. Simmer for 15 minutes.

  • Now add the paneer cheese and simmer for another 15 minutes, gently stirring occasionally. Add more water if necessary. Stir in the lime or lemon juice and salt and simmer for another few minutes.

  • Stir in the herbs and serve hot.

Makes 6 servings


This is my contribution to My Legume Love Affair, a monthly event started by lovely Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Deepali of Lemon in Ginger.

Other dishes featuring paneer from Lisa's Vegetarian Kitchen to try:
Aloo Palak Paneer Pie
Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)
Paneer Tikka Pizza on Naan Bread
Mung Bean Paneer

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Audio Accompaniment: Nicolas Bacher

2 comments:

Joanne said...

There is no way I could give up paneer either! Love the stuff.

sudharawal said...

Delicious & lovely curry...........you made it perfectly.
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