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.