Ingredients

Name: Chickpeas Paneer Curry
Prep time: 15 min
Ingredients: 1 can of chickpeas, drained and rinsed; 1 block of paneer, cubed; 1 onion, diced; 2 cloves of garlic, minced; 1-inch piece of ginger, grated; 1 tomato, diced; 1 tbsp of tomato paste; 1 tsp of cumin powder; 1 tsp of coriander powder; 1 tsp of turmeric powder; 1 tsp of garam masala; 1 tsp of salt; 1/4 cup of cream; 2 tbsp of oil; Cilantro for garnish

1 can of chickpeas, drained and rinsed
1 block of paneer, cubed
1 onion, diced
2 cloves of garlic, minced
1-inch piece of ginger, grated
1 tomato, diced
1 tbsp of tomato paste
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of turmeric powder
1 tsp of garam masala
1 tsp of salt
1/4 cup of cream
2 tbsp of oil
Cilantro for garnish

Chickpeas Paneer Curry

This is an Indian-inspired dish that is rich in proteins and flavor. The chickpeas and paneer are simmered together in a creamy tomato sauce with a blend of aromatic spices. Serve with rice or naan bread for a complete meal.

Heat oil in a large pan over medium heat. Add in onions, garlic, and ginger and sauté until onions are soft and golden brown.
Add in diced tomatoes, tomato paste, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Stir well and cook for 2 to 3 minutes.
Add in the cubed paneer and stir to coat with the tomato sauce. Cook for another 2 to 3 minutes until the paneer is slightly browned.
Pour in the drained chickpeas and stir gently. Add in the 1/4 cup of cream and stir to combine.
Simmer on low heat for 10 to 15 minutes, stirring often to prevent burning. The dish is ready when the sauce is thickened and bubbly.
Serve hot, garnished with chopped cilantro. Enjoy!