Paneer and Chickpea Curry
#vegetarian #curry #indian #weeknight
Crispy golden paneer cubes and tender chickpeas simmered in a creamy tikka sauce with spinach.
Ingredients
- 200 g paneer
- 1 tbsp butter
- salt
- pepper
- 1/2 tbsp cumin-turmeric spice blend
- 0.5 yellow onion (cut into 1/4-inch pieces)
- 1 tomato (cut into 1/2-inch pieces)
- 56 g baby spinach
- 7 g cilantro
- 1 tbsp butter
- 1/2 c tikka sauce
- 1 tbsp vegetable stock powder
- 1/2 c water
- 398 ml chickpeas (with canning liquid)
- salt
- pepper
Cookware
- large non-stick pan
Steps
Heat a large non-stick pan over medium-high heat. Cut paneer into 1/2-inch cubes. Add butter and swirl to melt. Add the paneer, season with salt, pepper, and cumin-turmeric spice blend, and pan-fry, turning occasionally, until crispy and golden, 4-5 minutes. Transfer to a plate.
Meanwhile, peel and cut yellow onion. Cut tomato. Roughly chop baby spinach and cilantro.
Return the same pan to medium heat. Add butter and swirl to melt. Add the onion and tomato and cook, stirring occasionally, until softened, 3-4 minutes.
Stir in tikka sauce and vegetable stock powder and cook, stirring often, until the sauce thickens slightly, 30 seconds. Add water, chickpeas. Bring to a simmer over high heat, then reduce to medium. Cover and cook, stirring occasionally, until the chickpeas are tender and the tomatoes have broken down, 8-10 minutes.
Add the spinach, half the paneer, and half the cilantro. Cook, stirring often, until the spinach wilts, 1-2 minutes. Add more water 2 tbsp at a time if too thick. Season with salt and pepper.
Divide the curry between bowls. Top with the remaining paneer and sprinkle the remaining cilantro over top.