Easy Chickpea and Paneer Curry
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Easy Chickpea and Paneer Curry

Easy Chickpea and Paneer Curry

Ingredients

Method

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 125g paneer, cubed
  • 400g tin of chickpeas, drained
  • 1 sliced onion
  • 2 sliced garlic cloves
  • 20g grated ginger
  • 450g spinach
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 sliced green chilli
  • 250g cherry tomatoes
  • Cooked rice, to serve
  • Heat ½ tbsp of oil in a frying pan and sizzle the cumin seeds for 2 mins. Add the paneer, chickpeas and some seasoning and fry for 5 mins until the paneer is golden all over. Tip onto a plate and set aside.
  • Add the remaining oil to the pan and cook the onion, garlic and ginger for 10 mins to soften. Place the spinach in a colander and pour over boiling water to wilt, then drain for 2 mins, squeeze out the excess water and add to the pan with the spices, chilli and tomatoes. Cook for 2 mins, stir in the paneer mixture and serve with cooked rice on the side.
30 mins
4 serving

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