Name: Paneer and Chickpea Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1 tbsp tikka masala paste; 125g natural yogurt; 70g paneer cut into 1cm cubes; ½ tbsp rapeseed oil; 1 large red onion, thinly sliced; 1 red pepper, deseeded and thinly sliced; 400g tin chickpeas, drained and rinsed; 5g coriander leaves, finely chopped; 10g mint leaves, finely chopped, plus extra to garnish; ½ lemon, juiced, plus wedges to serve; ¼ tsp ground cumin; 2 wholewheat chapatis

why make this recipe

Paneer and Chickpea Curry is a delicious and healthy option for a quick dinner. It is packed with protein from the chickpeas and paneer, making it not only filling but also nutritious. This curry is suitable for vegetarians and can be enjoyed by everyone. Additionally, it uses simple ingredients that are easy to find, allowing you to make a flavorful meal without much hassle.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

how to make Paneer and Chickpea Curry

Ingredients:

1 tbsp tikka masala paste
125g natural yogurt
70g paneer cut into 1cm cubes
½ tbsp rapeseed oil
1 large red onion thinly sliced
1 red pepper deseeded and thinly sliced
400g tin chickpeas drained and rinsed
5g coriander leaves finely chopped
10g mint leaves finely chopped, plus extra to garnish
½ lemon juiced, plus wedges to serve
¼ tsp ground cumin
2 wholewheat chapatis

Directions:

Combine the tikka masala paste and 2 tablespoons of yogurt in a bowl. Add the paneer and stir to coat.
Heat oil in a non-stick frying pan over high heat. Cook the onion and red pepper, stirring occasionally, for 3 minutes until softened.
Add the paneer and chickpeas to the pan and cook for 1 minute.
Pour in 50ml of water, bring to a boil, then let it simmer for another 2 minutes.
In a separate bowl, combine the remaining yogurt with the chopped herbs, lemon juice, and cumin. Season this mixture to taste.
Divide the curry between two bowls and serve with chapatis, mint leaves, and lemon wedges to squeeze over it.

how to serve Paneer and Chickpea Curry

Serve Paneer and Chickpea Curry in bowls, accompanied by warm wholewheat chapatis. Garnish with extra mint leaves for a fresh touch. Squeeze lemon juice over the curry just before eating for a zesty flavor.

how to store Paneer and Chickpea Curry

To store Paneer and Chickpea Curry, let it cool down completely. Place it in an airtight container and keep it in the refrigerator. It can last for up to 3 days. When ready to eat, reheat it in the microwave or on the stovetop until hot.

tips to make Paneer and Chickpea Curry

For a creamier curry, you can add a splash of coconut milk when cooking.
Adjust the amount of tikka masala paste to suit your spice preference.
You can add more vegetables like spinach or carrots for an extra nutritional boost.

variation

If you want a different flavor, try adding spinach or any other green vegetable. You can also swap the paneer for tofu to make it vegan-friendly.

FAQs

Can I make this curry in advance?
Yes, you can make the curry a day before and reheat it when you’re ready to serve.

What can I use instead of paneer?
You can use tofu or cooked chicken as an alternative to paneer if you prefer.

Is this curry spicy?
The level of spice depends on the amount of tikka masala paste you use. You can adjust it according to your taste.