A white plate topped with a chickpea and paneer curry with two chapatis on the side

Paneer and chickpea curry

Name: Paneer and chickpea curry
Total time: 15 min
Yield: Serves 2
Ingredients: 1 tbsp tikka masala paste; 125g natural yogurt; 70g paneer cut into 1cm cubes; ½ tbsp rapeseed oil; 1 large red onion thinly sliced; 1 red pepper deseeded and thinly sliced; 400g tin chickpeas drained and rinsed; 5g coriander leaves finely chopped; 10g mint leaves finely chopped, plus extra to garnish; ½ lemon juiced, plus wedges to serve; ¼ tsp ground cumin; 2 wholewheat chapatis

Nadine Brown

Published: October 6, 2021 at 11:29 AM

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Serves 2

Easy

Total time: 15 mins

A star rating of 4 out of 5.5 ratingsRate

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This one-pan curry is a quick, healthy and easy midweek meal. Using a tikka paste takes any effort out of dinner but still adds lots of flavour

Healthy

Vegetarian

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Alternatives

Complete the dish

Make this speedy paneer and chickpea curry and serve with our pilau rice or naan bread. Also check out our paneer tikka masala, sweet potato and chickpea curry, mutter paneer, spinach, chickpea and potato curry and more vegetarian curry recipes. Also read our guide on what is paneer and where to buy it for advice on sourcing this popular cheese.

Ingredients

Nutrition

1 tbsp tikka masala paste
125g natural yogurt
70g paneer

cut into 1cm cubes
½ tbsp rapeseed oil
1 large red onion

thinly sliced
1 red pepper

deseeded and thinly sliced
400g tin chickpeas

drained and rinsed
5g coriander leaves

finely chopped
10g mint leaves

finely chopped, plus extra to garnish
½ lemon

juiced, plus wedges to serve
¼ tsp ground cumin
2 wholewheat chapatis

Nutrition: per serving

kcal600
fat22.7g
saturates8.9g
carbs64.1g
sugars18g
fibre13.2g
protein28.3g
salt1.4g

low

Method

step 1

Combine the curry paste and 2 tbsp of the yogurt in a bowl. Add the paneer and stir to coat. Heat the oil in a non-stick frying pan over a high heat. Cook the onion and pepper, stirring occasionally, for 3 minutes until softened. Add the paneer and chickpeas, and cook for 1 minute. Add 50ml of water, bring to a boil, then simmer for a further 2 minutes.
step 2

Meanwhile, combine the remaining yogurt with the herbs, lemon juice and cumin, then season. Divide the curry between two bowls and serve with the chapatis, mint leaves and lemon wedges to squeeze over.

Try more easy paneer recipes

Authors

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Nadine Brown

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