Chickpea and Paneer Bowl recipe

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.

Prep Time

Servings

3 Tbsp canola oil (45 mL)

1 tsp cumin seeds (5 mL)

2 medium onions, diced (2)

2 garlic cloves, minced (2)

1 Tbsp fresh gingerroot, minced (15 mL)

2 Thai green chilles, minced (2)

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)**

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.

  1. 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.
  2. 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.
  3. Add chilli powder, turmeric, and salt, cook for 1 minute. Add tomatoes and water, cook for 10 minutes, stirring frequently.
  4. 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.
  5. Garnish with fresh coriander. Serve with rice or naan bread.

Ingredients

3 Tbsp canola oil (45 mL)

1 tsp cumin seeds (5 mL)

2 medium onions, diced (2)

2 garlic cloves, minced (2)

1 Tbsp fresh gingerroot, minced (15 mL)

2 Thai green chilles, minced (2)

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)**

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

  1. 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.
  2. 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.
  3. Add chilli powder, turmeric, and salt, cook for 1 minute. Add tomatoes and water, cook for 10 minutes, stirring frequently.
  4. 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.
  5. Garnish with fresh coriander. Serve with rice or naan bread.

Nutritional Analysis

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Total Fat

Saturated Fat

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Fiber

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