Chickpea, paneer and vegetable curry

Paneer, most often used in curried dishes, originates from northern India; it is a fresh unripened cow's-milk cheese that is similar to pressed ricotta. Don't try to substitute any other cheese, the results just won't be the same.

  • 30 mins cooking
  • Serves 4
  • Print


Chickpea, paneer and vegetable curry
  • 2 tablespoon peanut oil
  • 1 brown onion (200g), sliced thinly
  • 2 clove garlic, sliced thinly
  • 4 teaspoon grated fresh ginger
  • 1/3 cup (100g) balti curry paste
  • 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed
  • 400 gram (12½ ounces) canned diced tomatoes
  • 1/2 cup (125ml) water
  • 400 gram (12½ ounce) paneer cheese
  • 150 gram (4½ ounces) green beans, halved lengthways
  • 1/4 cup (60ml) plain yoghurt
  • 1/2 cup fresh coriander leaves (cilantro)


Chickpea, paneer and vegetable curry
  • 1
    Heat half the oil in a large saucepan over high heat; cook onion, garlic and ginger, stirring, for 3 minutes or until onion softens. Add curry paste; cook, stirring, 1 minute or until fragrant.
  • 2
    Add chickpeas, tomatoes and the water; bring to the boil. Reduce heat; simmer, covered, for 5 minutes.
  • 3
    Meanwhile, cut cheese into 3cm (1¼-inch) pieces. Heat remaining oil in a large frying pan over medium heat; cook cheese, turning, until browned all over. Remove from pan; cool, roughly crumble cheese.
  • 4
    Add beans and yoghurt to curry; cook for 5 minutes or until beans are tender. Stir in half the cheese; cook until heated through. Serve topped with coriander and remaining cheese.


Serve with warmed chapatti or naan bread.

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