Spiced Chickpea and Paneer Delight
This Spiced Chickpea and Paneer Delight is a scrumptious fusion of flavors that originated when I had a craving for Indian cuisine but realized I had no spinach for Palak Paneer. Made with hearty chickpeas and succulent paneer, this dish combines rich spices with creamy coconut milk for a delightful meal. Whether served with fragrant basmati rice, warm naan, or flaky paratha, this curry is perfect for family gatherings or a cozy night in. Add some yogurt or tangy chutneys on the side for an extra touch. I hope you find this dish as comforting and satisfying as I do!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Chickpeas
500 g (canned, drained)
Paneer cheese
350 g (cut into half-inch cubes)
Red onion
1 large (chopped)
Garlic cloves
3 (chopped)
Coconut milk
250 ml (light works as well)
Brinjal Aubergine pickle
1-2 tablespoons (optional, hot pickle)
Garam masala
1 tablespoon (ground spice)
Mustard seeds
1 tablespoon (black)
Turmeric
1 teaspoon (ground)
Chili powder
1/2-1 teaspoon (to taste)
Cumin
1/2 teaspoon (ground)
Canola oil
2 tablespoons (for frying)
Salt
to taste
Pepper
to taste
Instructions
1
Drain and rinse the canned chickpeas, reserving the liquid.
2
Cut the paneer (or Halloumi) into half-inch cubes and set aside.
3
Chop the red onion and garlic finely.
4
In a non-stick skillet, heat 1 tablespoon of canola oil over medium heat. Add the paneer cubes and fry until golden brown and crispy on all sides. Once cooked, transfer the paneer to a plate and set aside.
5
In a small bowl, mix together the ground spices: garam masala, turmeric, chili powder, and cumin.
6
In the same skillet, heat the remaining tablespoon of oil. Once hot, add the mustard seeds and let them crackle for a few seconds.
7
Add the chopped onion and garlic to the skillet, sautéing until translucent and fragrant, about 5 minutes.
8
Stir in the mixed spices and allow them to roast for an additional 1-2 minutes, careful not to let them burn.
9
Add the drained chickpeas to the skillet, mixing well to coat them with the spice mixture.
10
Pour in the coconut milk, stirring until fully combined. Optionally, add 1-2 tablespoons of Brinjal Aubergine pickle for a burst of flavor, allowing it to dissolve into the curry.
11
Let the curry simmer on low heat, stirring occasionally until it reaches a creamy consistency, about 10 minutes.
12
Finally, fold in the crispy paneer cubes and heat through for an additional 5 minutes.
13
Season with salt and pepper to taste. If a lighter broth is desired, feel free to add some vegetable broth.
14
Serve hot with your favorite Indian condiments like yogurt or chutneys, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Chickpea and Paneer Delight?
It is a fusion curry dish made with chickpeas, paneer cheese, and coconut milk, inspired by Indian flavors and created as a substitute for Palak Paneer.
Is this recipe vegetarian?
Yes, this dish is vegetarian as it uses chickpeas and paneer cheese as the primary protein sources.
What can I use as a substitute for paneer?
If paneer is unavailable, you can use Halloumi cheese cut into cubes as a substitute.
How do I prepare the chickpeas for this recipe?
You should drain and rinse 500g of canned chickpeas before adding them to the skillet.
What size should the paneer cubes be?
The paneer should be cut into half-inch cubes for the best results.
What kind of coconut milk should I use?
The recipe calls for 250ml of coconut milk; both regular and light coconut milk will work well.
What is the purpose of Brinjal Aubergine pickle in this recipe?
The Brinjal Aubergine pickle is optional and provides a burst of tangy, hot flavor to the curry sauce.
Which spices are needed for the spice mix?
The spice mix consists of garam masala, turmeric, chili powder, and ground cumin.
How do I cook the paneer?
Fry the paneer cubes in a tablespoon of canola oil over medium heat until they are golden brown and crispy on all sides.
When do I add the mustard seeds?
Add the mustard seeds to hot oil and let them crackle for a few seconds before adding the onion and garlic.
How long should I sauté the onions and garlic?
Sauté the finely chopped red onion and garlic for about 5 minutes until they are translucent and fragrant.
How do I prevent the spices from burning?
Roast the mixed spices for only 1-2 minutes after the onions and garlic are cooked, being careful to stir frequently.
How long does the curry need to simmer?
The curry should simmer on low heat for about 10 minutes until it reaches a creamy consistency.
When is the paneer added back into the dish?
Fold the crispy paneer cubes into the curry at the very end and heat through for an additional 5 minutes.
What should I do if the curry is too thick?
If you prefer a lighter broth, you can add some vegetable broth to reach your desired consistency.
What are the recommended side dishes?
This dish is best served with basmati rice, warm naan, or flaky paratha.
Are there any recommended toppings?
Serving with yogurt or tangy chutneys on the side is highly recommended for extra flavor.
What type of mustard seeds are used?
The recipe specifies using black mustard seeds.
How much paneer do I need?
You will need 350g of paneer cheese.
Is this a spicy dish?
It has a moderate heat level from the chili powder and garam masala, which can be adjusted to your taste.
What kind of onion is best for this recipe?
The recipe calls for one large red onion, finely chopped.
Can I use dried chickpeas instead of canned?
Yes, but you must soak and boil them until tender before using them in the recipe.
What type of oil is used for frying?
Canola oil is used for its neutral flavor and high smoke point.
How many garlic cloves are required?
The recipe requires 3 chopped garlic cloves.
Can I make this dish ahead of time?
Yes, the flavors often deepen overnight, making it a great dish for meal prep.
Is this recipe gluten-free?
The ingredients are naturally gluten-free, but always check the labels on your spices and paneer.
Does the recipe use salt and pepper?
Yes, salt and pepper should be added at the end to suit your personal taste.
What should I do with the reserved chickpea liquid?
The recipe mentions reserving it, though it is not used in the final steps unless you wish to thin the sauce with it.
How much garam masala is used?
The recipe calls for 1 tablespoon of ground garam masala.
Is this recipe suitable for beginners?
Yes, it is tagged as an easy recipe and a quick meal, making it perfect for novice cooks.