Indian-Style Chickpeas and Paneer

Indian-Style Chickpeas and Paneer

Perfect as a side dish or all on its own, this fragrant dish pairs perfectly with basmati or naan bread. Pro tip: Garam Masala is added last as a finishing spice.

  • Ingredients

    3 Tbsp canola oil (45 mL)

    1 tsp cumin seeds (5 mL)

    2 medium onions, diced (2)

    2 garlic cloves, minced (2)

    1 Tbsp fresh gingerroot, minced (15 mL)

    2 Thai green chilles, minced (2)

    ½ tsp Kashmiri chilli powder (2 mL)*

    ½ tsp turmeric (2 mL)

    ½ tsp salt (2 mL)

    5-6 Roma tomatoes, diced (about 3-4 cups)

    1-19 oz can no-salt added chickpeas, drained and rinsed (540 mL)

    1 cup water (250 mL)

    1-350 g block of paneer, cut into 1/2” cubes (2 cm) (1)

    1 tsp garam masala (5 mL)

    ½ cup fresh coriander (cilantro), chopped (125 mL)

     

    *Note: If you do not have Kashmiri chilli powder, substitute with paprika and add a sprinkle of cayenne pepper

  • Directions
    1. Heat a large Dutch oven over medium-high heat. Once hot, add canola oil. Add cumin seeds and toast in oil for 1 minute, until fragrant.
    2. Add onions, sauté for 6-7 minutes, or until lightly golden brown. Add garlic, ginger, and green chillies and continue to cook for 1 minute.
    3. Add chilli powder, turmeric, and salt, cook for 1 minute. Add tomatoes and water, cook for 10 minutes, stirring frequently.
    4. Once tomatoes have cooked down to a thickened puree, add chickpeas and cook in sauce or 5-10 minutes. Add paneer, stir to coat and cook for another 2 minutes. Add garam masala, mix to combine.
    5. Garnish with fresh coriander. Serve with rice or naan bread.

Nutritional Analysis

Servings
4-6
Calories
462
Total Fat
24.4 g
Saturated Fat
15 g
Cholesterol
48 mg
Sodium
193 mg
Carbohydrates
47.8 g
Fiber
6.5 g
Sugars
11 g
Protein
21.7 g
Potassium
284 mg

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