Quick paneer and chickpea curry

Quick paneer and chickpea curry
  • Serves icon Serves 4
  • Time icon 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
Calories
443kcals
Fat
23.5g fat (10g saturated)
Protein
26.3g
Carbohydrates
26.6g (6.5g sugars)
Fibre
10.2g
Salt
0.3g

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Use prawns instead of paneer, and fry them in the curry paste until pink.

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