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

Paneer and chickpea curry

Published: October 6, 2021 at 11:29 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This traybake 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 – it’s a great fridge-raider to have on hand

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal600
fat22.7g
saturates8.9g
carbs64.1g
sugars18g
fibre13.2g
protein28.3g
low insalt1.4g
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Make this speedy paneer and chickpea curry, then check out our paneer tikka masalamatar paneer, spinach, chickpea and potato curry and more vegetarian curry recipes.

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

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

Shahi Paneer Recipe
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