Chickpea And Paneer Curry Recipe

Name: Chickpea And Paneer Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g chickpeas (canned, with liquid); 350 g paneer cheese (Greek Halloumi works as well, just rinse thoroughly); 1 large red onion (chopped); 3 garlic cloves (chopped); 250 ml cream coconut milk (light works as well); 1 -2 tablespoon brinjal aubergine pickle, hot (optional); 1 tablespoon garam masala; 1 tablespoon mustard seeds (black); 1 tsb turmeric; 1/2 - 1 teaspoon chili powder; 1/2 tsb cumin; 2 tablespoons canola oil for frying cheese and spices; salt and pepper

Servings: persons

500 g chickpeas (canned, with liquid)
350 g paneer cheese (Greek Halloumi works as well, just rinse thoroughly)
1 large red onion (chopped)
3 garlic cloves (chopped)
250 ml cream coconut milk (light works as well)
1 -2 tablespoon brinjal aubergine pickle, hot (optional)
1 tablespoon garam masala
1 tablespoon mustard seeds (black)
1 tsb turmeric
1/2 - 1 teaspoon chili powder
1/2 tsb cumin
2 tablespoons canola oil for frying cheese and spices
salt and pepper

1
Drain chickpeas of liquid.
2
Cube paneer (or Halloumi) in about half inch cubes.
3
Chop onion and garlic.
4
Heat one TB oil in a non stick skillet and fry paneer (or Halloumi) until browned and crispy.
5
Transfer cheese to a plate.
6
Mix all dry spices in a bowl.
7
Heat the other TB oil in a skillet and add mustard seeds and let fry until they crack.
8
Add onion and garlic and let fry until translucent.
9
Add spices and let roast until fragrant (not too long, or they will burn).
10
Add chickppeas and stir until they are covered with spices.
11
Add cream of coconut milk.
12
Add one or two TB of Brinjal Aubergine pickle (adds a special flavour). Dissolve.
13
Let curry simmer until it's of creamy consistency.
14
Add cheese cubes and let heat through again.
15
Salt and pepper to taste (if you want to, you can add some vegetable broth as well).
16
Enjoy with your favourite Indian condiments.

1088

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 g chickpeas (canned, with liquid), 350 g paneer cheese (Greek Halloumi works as well, just rinse thoroughly), 1 large red onion (chopped), 3 garlic cloves (chopped), and more.

Yes, Chickpea And Paneer Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea And Paneer Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions