Quick paneer and chickpea curry

Name: Quick paneer and chickpea curry
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1 tbsp vegetable oil, plus 1 tsp; 225g paneer, cut into 2cm cubes; 1 large onion, finely sliced; 2 garlic cloves, crushed; 3cm fresh ginger, grated; 3 tbsp Patak’s mild curry paste; 100g tinned chopped tomatoes; 2 x 400g tins chickpeas, drained; 300g frozen spinach; 1 tbsp lemon juice; To serve; Basmati rice and natural yogurt

Easy
May 2016

Easy
May 2016

Serves 4
Hands-on time 30 min

Don’t wait for the weekends to enjoy a curry. This quick recipe combines crispy paneer with chickpeas for a tasty vegetarian dinner.

Nutrition: per serving

Calories: 443kcals
Fat: 23.5g fat (10g saturated)
Protein: 26.3g
Carbohydrates: 26.6g (6.5g sugars)
Fibre: 10.2g
Salt: 0.3g

Nutrition: per serving

Calories: 443kcals
Fat: 23.5g fat (10g saturated)
Protein: 26.3g
Carbohydrates: 26.6g (6.5g sugars)
Fibre: 10.2g
Salt: 0.3g

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Ingredients

1 tbsp vegetable oil, plus 1 tsp
225g paneer, cut into 2cm cubes
1 large onion, finely sliced
2 garlic cloves, crushed
3cm fresh ginger, grated
3 tbsp Patak’s mild curry paste
100g tinned chopped tomatoes
2 x 400g tins chickpeas, drained
300g frozen spinach
1 tbsp lemon juice

To serve

Basmati rice and natural yogurt

1 tbsp vegetable oil, plus 1 tsp
225g paneer, cut into 2cm cubes
1 large onion, finely sliced
2 garlic cloves, crushed
3cm fresh ginger, grated
3 tbsp Patak’s mild curry paste
100g tinned chopped tomatoes
2 x 400g tins chickpeas, drained
300g frozen spinach
1 tbsp lemon juice

To serve

Basmati rice and natural yogurt

Method

Heat the 1 tbsp oil in a large lidded frying pan over a high heat. Add the paneer and fry for about 5 minutes until golden on all sides. Remove the paneer from the pan using a slotted spoon and put on a plate lined with kitchen paper.
Add the extra teaspoon of oil to the same pan, then fry the onion, garlic and ginger until the onion has softened. Add the curry paste and cook for a few more minutes. Add the chopped tomatoes, chickpeas and spinach, then cook over a low-medium heat for 10 minutes with the lid on, stirring occasionally, until the spinach has thawed and the curry is warmed through.
Turn the heat down, then stir in the paneer, lemon juice and a generous pinch of salt and pepper. Serve with steamed basmati rice and a dollop of yogurt on top.

Method

Heat the 1 tbsp oil in a large lidded frying pan over a high heat. Add the paneer and fry for about 5 minutes until golden on all sides. Remove the paneer from the pan using a slotted spoon and put on a plate lined with kitchen paper.
Add the extra teaspoon of oil to the same pan, then fry the onion, garlic and ginger until the onion has softened. Add the curry paste and cook for a few more minutes. Add the chopped tomatoes, chickpeas and spinach, then cook over a low-medium heat for 10 minutes with the lid on, stirring occasionally, until the spinach has thawed and the curry is warmed through.
Turn the heat down, then stir in the paneer, lemon juice and a generous pinch of salt and pepper. Serve with steamed basmati rice and a dollop of yogurt on top.