QUICK PANEER AND CHICKPEA CURRY
Don't wait for the weekends to enjoy a curry. This quick recipe combines crispy paneer with chickpeas for a tasty vegetarian dinner.
Provided by delicious. magazine
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 443kcals, Fat 23.5g fat (10g saturated), Protein 26.3g, Carbohydrate 26.6g (6.5g sugars), Fiber 10.2g
PANEER & CHICKPEA FRY
Enjoy this fragrant paneer and chickpea fry with onion pickle garnish as part of an Indian-inspired feast
Provided by Tom Kerridge
Categories Side dish
Time 30m
Number Of Ingredients 14
Steps:
- First, make the pickle. Combine the lemon juice, onion and pinch of salt in a small bowl. Set aside.
- Heat half the ghee in a frying pan and fry the paneer for 10 mins, stirring until lightly brown and crisp on all sides. Scoop out onto a plate using a slotted spoon.
- Heat the rest of the ghee in the pan over a high heat, and fry the onions for 5 mins until starting to brown at the edges. Add the garlic, turmeric, chilli powder, cardamom seeds, chilli, curry leaves and pepper, and stir-fry for 5 mins until the onions are caramelised.
- Return the paneer to the pan along with the chickpeas and a large splash of water, and simmer everything for 5 mins until the liquid has evaporated and the mixture is sticky. Season with salt, then spoon into a dish and top with the coriander and pickled onions.
Nutrition Facts : Calories 382 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium
CHICKPEA AND PANEER CURRY
I came up with this, when I forgot to buy spinach (! :)) for Palak Paneer, but had a craving for something Indian. It turned out very nice, and I decided it's a keeper :). I hope you'll enjoy as well. Serve with rice, naan and/or parati, yoghurt, chutneys, ...
Provided by Eismeer
Categories Vegetable
Time 30m
Yield 4-6 , 1 serving(s)
Number Of Ingredients 13
Steps:
- Drain chickpeas of liquid.
- Cube paneer (or Halloumi) in about half inch cubes.
- Chop onion and garlic.
- Heat one TB oil in a non stick skillet and fry paneer (or Halloumi) until browned and crispy.
- Transfer cheese to a plate.
- Mix all dry spices in a bowl.
- Heat the other TB oil in a skillet and add mustard seeds and let fry until they crack.
- Add onion and garlic and let fry until translucent.
- Add spices and let roast until fragrant (not too long, or they will burn).
- Add chickppeas and stir until they are covered with spices.
- Add cream of coconut milk.
- Add one or two TB of Brinjal Aubergine pickle (adds a special flavour). Dissolve.
- Let curry simmer until it's of creamy consistency.
- Add cheese cubes and let heat through again.
- Salt and pepper to taste (if you want to, you can add some vegetable broth as well).
- Enjoy with your favourite Indian condiments.
CAULIFLOWER, PANEER & PEA CURRY
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
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