Chickpea Sweet Potato And Paneer Curry Food

QUICK PANEER AND CHICKPEA CURRY

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.

VEGAN SWEET POTATO CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

PANEER & CHICKPEA FRY

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.