Paneer, chickpea and vegetable curry
This Paneer, chickpea and vegetable curry recipe can be made in 30 minutes or less – but that doesn’t mean that you’ll skimp on flavour
SERVES 4|HANDS-ON TIME 30 min| TOTAL TIME 30 min |Vegetarian
INGREDIENTS
- Peanut oil, for shallow-frying
- 6 curry leaf sprigs
- 2 tbsp peanut oil, extra
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 4 cm piece fresh ginger, grated
- 100 grams curry paste
- 400 grams canned chickpeas (garbanzo beans), drained, rinsed
- 400 grams canned diced tomatoes
- ½ cup water
- 400 grams paneer cheese
- 150 grams green beans, halved crossways on the diagonal
- ¼ cup pouring cream
METHOD
HEAT oil in a medium saucepan over high heat; shallow-fry 4 curry leaf sprigs for 10 seconds or until crisp. Drain on a paper towel.
WARM half the extra oil in a large pot over high heat.
COOK onion, garlic and ginger, stirring, until onion softens. Add curry paste and remaining curry leaves; cook, stirring, for 1 minute or until fragrant.
ADD chickpeas, tomatoes and the water; bring to the boil. Reduce heat; simmer, covered, for 5 minutes.
CUT the paneer into 3cm pieces. Heat remaining oil in a large frying pan over medium heat; cook paneer, turning, until browned all over. Remove from the pan; cool.
ROUGHLY crumble the paneer. Add beans and cream to curry; cook for 5 minutes or until the beans are tender.
STIR in the paneer; cook until heated through. Serve topped with fried curry leaves
FOOD TEAM TIP : Paneer is a fresh unripened cow’s-milk cheese, originating in India, that is similar to pressed ricotta. It has no added salt and doesn’t melt at normal cooking temperatures. Available in most shops and from Indian food stores. You can use feta or halloumi instead, but the results won’t be the same.
Eat oil in a medium saucepan over high heat; shallow-fry 4 curry leaf sprigs for 10 seconds or until crisp. Drain on a paper towel. Warm half the extra oil in a large pot over high heat. Cook onion, garlic and ginger, stirring, until onion softens. Add curry paste and remaining curry leaves; cook, stirring, for 1 minute or until fragrant. Add chickpeas, tomatoes and the water; bring to the boil. Reduce heat; simmer, covered, for 5 minutes. Cut the paneer into 3cm pieces. Heat remaining oil in a large frying pan over medium heat; cook paneer, turning, until browned all over. Remove from the pan; cool. Roughly crumble the paneer. Add beans and cream to curry; cook for 5 minutes or until the beans are tender. Stir in the paneer; cook until heated through. Serve topped with fried curry leavesPaneer, chickpea and vegetable curry
Ingredients
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ALSO SEE: Sweet potato rosti with mushroom medley
https://www.foodandhome.co.za/on-shelf/sweet-potato-rosti-with-mushroom-medley
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
