Paneer Chickpea Fry Recipes
CHICKPEA AND PANEER CURRY
I came up with this, when I forgot to buy spinach (! :)) for Palak Paneer, but had a craving for something Indian. It turned out very nice, and I decided it's a keeper :). I hope you'll enjoy as well. Serve with rice, naan and/or parati, yoghurt, chutneys, ...
Provided by Eismeer
Categories Vegetable
Time 30m
Yield 4-6 , 1 serving(s)
Number Of Ingredients 13
Steps:
- Drain chickpeas of liquid.
- Cube paneer (or Halloumi) in about half inch cubes.
- Chop onion and garlic.
- Heat one TB oil in a non stick skillet and fry paneer (or Halloumi) until browned and crispy.
- Transfer cheese to a plate.
- Mix all dry spices in a bowl.
- Heat the other TB oil in a skillet and add mustard seeds and let fry until they crack.
- Add onion and garlic and let fry until translucent.
- Add spices and let roast until fragrant (not too long, or they will burn).
- Add chickppeas and stir until they are covered with spices.
- Add cream of coconut milk.
- Add one or two TB of Brinjal Aubergine pickle (adds a special flavour). Dissolve.
- Let curry simmer until it's of creamy consistency.
- Add cheese cubes and let heat through again.
- Salt and pepper to taste (if you want to, you can add some vegetable broth as well).
- Enjoy with your favourite Indian condiments.
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