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
Ingredients
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)
Method
Chickpea, paneer and vegetable curry
- 1Heat 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.
- 2Add chickpeas, tomatoes and the water; bring to the boil. Reduce heat; simmer, covered, for 5 minutes.
- 3Meanwhile, 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.
- 4Add 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.
Notes
Serve with warmed chapatti or naan bread.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
