Dinner
Indian-Style Chickpeas and Paneer
Perfect as a side dish or all on its own, this fragrant dish pairs perfectly with basmati or naan bread. Pro tip: Garam Masala is added last as a finishing spice.
Updated
Ingredients
- 3 Tbsp canola oil (45 mL)
- 1 tsp cumin seeds (5 mL)
- 2 medium onions, diced
- 2 garlic cloves, minced
- 1 Tbsp fresh gingerroot, minced (15 mL)
- 2 Thai green chilles, minced
- ½ tsp paprika + dash of cayenne pepper (2 mL)*
- ½ tsp turmeric (2 mL)
- ½ tsp salt (2 mL)
- 5-6 Roma tomatoes, diced (about 3-4 cups)
- 1 can (19 oz/540 mL) chickpeas, rinsed and drained
- 1 cup water (250 mL)
- 1-350 g block of paneer, cut into 1/2” cubes (2 cm)**
- 1 tsp garam masala (5 mL)
- ½ cup fresh coriander (cilantro), chopped (125 mL)
- *For a more authentic flavour, use Kashmiri chilli powder instead of paprika and cayenne pepper.
- **Look for frozen cubed paneer in the freezer section to keep on hand for a quick weeknight meal.
Directions
- Heat a large Dutch oven over medium-high heat. Once hot, add canola oil. Add cumin seeds and toast in oil for 1 minute, until fragrant.
- Add onions, sauté for 6-7 minutes, or until lightly golden brown. Add garlic, ginger, and green chillies and continue to cook for 1 minute.
- Add chilli powder, turmeric, and salt, cook for 1 minute. Add tomatoes and water, cook for 10 minutes, stirring frequently.
- Once tomatoes have cooked down to a thickened puree, add chickpeas and cook in sauce or 5-10 minutes. Add paneer, stir to coat and cook for another 2 minutes. Add garam masala, mix to combine.
- Garnish with fresh coriander. Serve with rice or naan bread.
Nutritional Analysis
| Calories | 462 |
|---|---|
| Total Fat | 24.4 g |
| Saturated Fat | 15 g |
| Cholesterol | 48 mg |
| Sodium | 193 mg |
| Carbohydrates | 47.8 g |
| Fiber | 6.5 g |
| Sugar | 11 g |
| Protein | 21.7 g |
| Potassium | 284 mg |
