Chickpea & Paneer Curry

This is one of those recipes that quietly surprises people. It’s vegetarian, lower in fat, and ready in under 25 minutes, yet it still delivers that deep, comforting curry satisfaction that makes you forget you ever needed meat in the first place. Simple ingredients, gentle spices, and a sauce that comes together quickly but tastes properly rounded.

Chickpea & Paneer Curry

Vegetarian curries can sometimes feel like an afterthought. A meat dish with something taken out, rather than something designed properly from the ground up. This isn’t that kind of recipe.

This chickpea and paneer curry is built intentionally to be satisfying, balanced, and genuinely enjoyable to eat. It’s not trying to imitate anything else. It stands on its own as a fast, comforting, everyday curry that happens to be vegetarian.

It’s also lighter than many traditional curries, using milk instead of cream or coconut milk, which keeps the sauce smooth and comforting without weighing everything down. Combined with chickpeas for substance, paneer for richness, and spinach for freshness, it hits that sweet spot where you feel full and content, but not heavy.

This is the kind of dish you cook once, then realise how often it fits into your week.

Why chickpeas and paneer work so well together

Chickpeas and paneer are a natural pairing.

Chickpeas bring texture, substance, and that gentle nuttiness that works beautifully with spices. They’re filling, affordable, and soak up flavour extremely well. Paneer, on the other hand, adds richness and creaminess without melting into the sauce. It holds its shape, giving you soft, satisfying bites throughout the dish.

Together, they give you contrast. Soft and firm. Creamy and earthy. That balance is what makes this curry feel complete rather than like it’s missing something.

Paneer doesn’t need much to shine

Paneer is often misunderstood.

Because it’s mild, people assume it needs heavy sauces or lots of spice. In reality, paneer works best when it’s allowed to absorb flavour gently rather than being overwhelmed. In this curry, it simmers briefly in the sauce, picking up spice and seasoning while keeping its soft, slightly squeaky texture.

Cutting it into even, bite-sized cubes ensures it heats through properly and distributes evenly across the dish.

This is paneer used properly, not as filler, but as a core ingredient.

Gentle spicing for everyday eating

This curry keeps the spice blend deliberately simple.

Curry powder, garlic, and ginger do the heavy lifting. There’s no long list of spices to toast, no complicated layering. That doesn’t mean the flavour is flat. It means it’s approachable, balanced, and easy to cook after a long day.

The spices are cooked briefly with the onions to release their flavour, then mellowed by the tomatoes and milk. The result is a sauce that’s warming rather than fiery, making it suitable for everyone at the table.

This is a curry you can eat regularly without fatigue.

Milk instead of cream or coconut

Using milk instead of cream or coconut milk keeps the dish lighter while still delivering a creamy texture.

It softens the acidity of the tomatoes, carries the spices, and creates a sauce that feels comforting without being rich. This makes the curry easier to digest and more suited to everyday meals rather than occasional indulgence.

It’s a small change that makes a big difference to how the dish feels once you’ve eaten it.

Spinach added at the right moment

Spinach goes in right at the end for a reason.

It wilts almost instantly, adding freshness, colour, and nutrients without turning mushy or dull. It also balances the richness of the paneer and chickpeas, making the dish feel brighter and more complete.

It might look like a lot when it goes in, but it collapses down quickly and distributes evenly throughout the curry.

Speed without shortcuts

From start to finish, this dish is ready in under 25 minutes.

But it never feels rushed.

Each step builds flavour quickly and efficiently. Onions soften properly. Spices cook out briefly. Tomatoes and milk simmer just long enough to come together. Paneer and chickpeas heat through. Spinach finishes it off.

There’s no waiting around, but nothing feels undercooked or incomplete either.

That’s the mark of a good speedy recipe.

Perfect for meat-free nights

Whether you’re vegetarian, trying to eat less meat, or just want something different, this curry fits perfectly into a balanced week.

It’s filling without being heavy, comforting without being indulgent, and quick enough to make on any night. It also scales easily if you’re feeding more people and reheats well for leftovers.

This is the kind of dish that makes meat-free cooking feel normal, not like a compromise.

Serving it simply

Basmati rice is all this needs. Light, fluffy, and perfect for soaking up the sauce. Naan breads on the side turn it into a proper curry night, but it works just as well on its own.

Because the flavours are gentle, you can add extras at the table if you want, chilli oil, mango chutney, or a squeeze of lemon all work nicely.

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

How to make Chickpea & Paneer Curry

1. If the paneer isn’t already diced, cut it into 1.5 cm cubes.

2. Heat some cooking oil in a large pan over a medium-high heat. Add the diced onion and cook for 5–6 minutes until softened.

3. Add the curry powder, garlic paste, and ginger paste and cook for about a minute to release the flavours.

4. Pour in the chopped tomatoes and milk. Stir well and bring to a gentle simmer.

5. Add the diced paneer, drained chickpeas, and baby spinach. The spinach will look like a lot but will wilt quickly.

6. Simmer for around 5 minutes until everything is heated through and the sauce has thickened slightly.

7. Taste for seasoning and add salt and black pepper as needed.

8. Serve with basmati rice and naan breads.

How to serve it

Steamed basmati rice is ideal here. Warm naan or flatbreads make it feel more indulgent, but the curry stands up well on its own. A simple cucumber salad on the side adds freshness if you want contrast.

FAQs

Is paneer high in fat?
Paneer does contain fat, but this dish is lower in fat overall due to the use of milk instead of cream.

Can I make this vegan?
Yes. Swap the paneer for firm tofu and use a plant-based milk.

Is this spicy?
No. It’s gently spiced. Add chilli if you want heat.

Can I meal prep this?
Yes. It keeps well in the fridge for a couple of days.

Can I add other vegetables?
Yes. Peas, cauliflower, or green beans all work well.

This is vegetarian cooking done properly. Fast, comforting, and genuinely satisfying, without trying to be something it’s not. A simple, reliable curry that earns its place in your week and proves that lighter meals can still deliver big flavour.