Recipe Book

Paneer and Chickpea Curry

Updated: 25 May 2016

Ingredients

• 1 tbsp vegetable oil
• 225g paneer, cut into 2cm cubes
• 1 large onion, finely sliced
• 2 garlic cloves, crushed
• 1.5cm fresh ginger, grated
• 1 tbsp mild korma curry paste
• 100g tinned chopped tomatoes
• 400g tin chickpeas
• 150g frozen spinach
• 1 tbsp lemon juice

Method

1. Heat the 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 another 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.
3. 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.
4. Turn the heat down, then stir in the paneer, lemon juice, and a generous pinch of salt and pepper. Serve with steamed basmati rice.