Chickpea and Paneer Curry

Creamy, flavorful, and protein-packed, this Chickpea and Paneer Curry is a vibrant vegetarian dish perfect for weeknight dinners or special occasions. Tender cubes of paneer and hearty chickpeas are simmered in a fragrant, spiced coconut milk base, infused with cumin, garlic, ginger, and garam masala for a rich, satisfying flavor profile. This easy curry recipe strikes a perfect balance of warmth and creaminess, thanks to the addition of tomatoes and silky coconut milk. Ready in just 45 minutes, it's an ideal choice for busy cooks who love bold Indian-inspired flavors. Serve it with steamed basmati rice or warm naan bread for a comforting meal that’s sure to please. Garnished with fresh cilantro for a touch of freshness, this nutritious dish caters to vegetarians and curry lovers alike!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Chickpeas (cooked or canned)
• 250 grams Paneer
• 2 tablespoons Oil (vegetable or ghee)
• 1 teaspoon Cumin seeds
• 1 medium Onion (finely chopped)
• 3 Garlic cloves (minced)
• 1 teaspoon Ginger (minced)
• 2 medium Tomatoes (pureed)
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 200 milliliters Coconut milk
• 100 milliliters Water
• 2 tablespoons Fresh cilantro (chopped)

Directions

Step 1

Cut the paneer into 1-inch cubes and set them aside.

Step 2

Heat the oil in a large skillet or saucepan over medium heat.

Step 3

Add the cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 4

Add the chopped onion and sauté for 4–5 minutes until golden brown.

Step 5

Stir in the minced garlic and ginger, and cook for another minute until fragrant.

Step 6

Add the pureed tomatoes to the pan and cook for 5–7 minutes, stirring occasionally, until the oil begins to separate from the mixture.

Step 7

Stir in the coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine.

Step 8

Add the cooked chickpeas to the pan and stir to coat them in the spice mixture.

Step 9

Pour in the coconut milk and water, and bring the curry to a gentle simmer.

Step 10

Simmer uncovered for 8–10 minutes, stirring occasionally, to allow the flavors to meld.

Step 11

Gently stir in the paneer cubes and garam masala, and cook for another 5 minutes to heat the paneer through.

Step 12

Taste and adjust seasoning if needed.

Step 13

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(1217.9g)

Amount per serving	% Daily Value*
Calories	1846.6

Total Fat 99.4g	0%
Saturated Fat 37.5g	0%
Polyunsaturated Fat 0g
Cholesterol 172.5mg	0%
Sodium 4894.7mg	0%
Total Carbohydrate 162.6g	0%
Dietary Fiber 36.8g	0%
Total Sugars 48.8g
Protein 85.6g	0%

Vitamin D 6.8IU	0%
Calcium 1748.3mg	0%
Iron 18.5mg	0%
Potassium 2472.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 18.1%

Carbs: 34.5%