Best Paneer Chickpea Fry Recipes

Quick paneer and chickpea curry image

Provided by delicious. magazine

Time 30m

Yield Serves 4

Number Of Ingredients 12

1 tbsp vegetable oil, plus 1 tsp
225g paneer, cut into 2cm cubes
1 large onion, finely sliced
2 garlic cloves, crushed
3cm fresh ginger, grated
3 tbsp Patak's mild curry paste
100g tinned chopped tomatoes
2 x 400g tins chickpeas, drained
300g frozen spinach
1 tbsp lemon juice
To serve
Basmati rice and natural yogurt

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

Chickpea and Paneer Curry image

Provided by Eismeer

Categories Vegetable

Time 30m

Yield 4-6 , 1 serving(s)

Number Of Ingredients 13

500 g chickpeas (canned, with liquid)
350 g paneer cheese (Greek Halloumi works as well, just rinse thoroughly)
1 large red onion (chopped)
3 garlic cloves (chopped)
250 ml cream coconut milk (light works as well)
1 -2 tablespoon brinjal aubergine pickle, hot (optional)
1 tablespoon garam masala
1 tablespoon mustard seeds (black)
1 tsb turmeric
1/2-1 teaspoon chili powder
1/2 tsb cumin
2 tablespoons canola oil for frying cheese and spices
salt and pepper

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.