Chickpea, Paneer And Vegetable Curry

1. 1

   Heat half the oil in a large saucepan on high heat. Cook onion, garlic and ginger, stirring, for 3 mins or until onion softens. Add curry paste; cook, stirring, 1 min or until fragrant.

2. 2

   Add chickpeas, tomatoes and 1/2 cup water; bring to a boil. Reduce heat to low; simmer, covered, for 5 mins.

3. 3

   Meanwhile, cut cheese into 1-inch pieces. Heat remaining oil in a large skillet on medium heat. Cook cheese, turning, until browned all over. Remove from pan. Cool slightly then coarsely crumble cheese.

4. 4

   Add beans and yogurt to curry; cook for 5 mins or until beans are tender. Stir in half the cheese; cook until heated through. Serve topped with cilantro and remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.