Chickpea & Paneer Curry
This lower fat vegetarian curry is mega tasty and can be ready and, on the table, in under 25 minutes.
Print Pin RateServings: 4
Ingredients
- 1 Onion diced
- 1 tbsp Curry powder
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 400 g Tin of chopped tomatoes
- 200 ml Milk
- 225 g Paneer
- 250 g Chickpeas (drained weight)
- 200 g Baby spinach
Instructions
- If your paneer isn’t already diced, cut it into 1.5cm sized cubes.
- Heat some oil in a large pan, then cook the diced onion over a medium-high heat for about 5-6 minutes, until it starts to soften.
- Add in the curry powder, garlic paste and ginger paste, then cook for a minute to release the flavours.
- Pour in the tin of chopped tomatoes and the milk. Stir well then bring it to a simmer.
- Add in the diced paneer, chickpeas, and baby spinach. The spinach will look like a lot, but it will quickly wilt.
- Simmer for 5 minutes, then taste for seasoning, it will need a little salt and black pepper.
- Dish it up with basmati rice and naan breads.
11 comments on “Chickpea & Paneer Curry”
Quick, easy and most importantly delicious!
Made this multiple times with added some mushrooms , it’s delicious 😋 and healthy love your recipes x
Can you recommend what milk to use , full fat , semi skimmed or coconut milk ?
Hi, any will work but I used whole milk.
I want to make this dish but what is paneer? cheese or tofu
Hi, it’s a cheese. You can get it in most supermarkets.
Thank you very much, your dishes look really delicious
Does this freeze well? Many thanks
Yes it will freeze well 🙂
Made this tonight, really enjoyed it and it was super easy. Thanks!
Made this multiple times with added some mushrooms , it’s delicious 😋 and healthy love your recipes x