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Paneer and Chickpea Curry
with tomato / spinach / rice

Active: 40 min Total: 40 min
Paneer is a firm Indian cheese that is often used as a vegetarian protein and adds flavor to simple vegetable-packed curries like this one.
Smarts: A version of this curry was featured way back in 2013. We've updated the recipe so that it includes chickpeas along with paneer. We also reduced the prep time by using canned tomatoes instead of fresh.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Paneer and Chickpea Curry:
  • Rice, uncooked white or brown - 3/4 cup
  • Onions, medium and red - 1/2 , diced
  • Garlic - 4 cloves , chopped
  • Ginger - 2 tsp , grated
  • Jalapenos - 1 , diced
  • Cheese, paneer - 8 oz , cubed (sub firm tofu)
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
  • Oil, cooking - 2 Tbsp
  • Tomatoes, diced (28 oz / 794 g) - 1 can
  • Curry powder, mild - 1 Tbsp
  • Spinach, baby - 2 cups
  • Peas, frozen or canned - 1 cup
  • Cilantro leaves - 1/4 cup , chopped
  • Lemon juice - 1 tsp

Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Garlic / Ginger / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Paneer - Cube.
  4. Beans - Drain and rinse.

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Make

  1. Heat a skillet or saute pan over medium-high heat. Add oil and then onions, garlic, ginger, and jalapeno to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
  2. Add in tomatoes (including liquid) and simmer for 5 to 7 minutes until sauce reduces slightly.
  3. Stir in curry powder and spinach leaves. Saute until spinach is wilted, 3 to 4 minutes.
  4. Add paneer (or tofu), beans, and peas, and cook for another 3 to 5 minutes until everything is warmed through.
  5. While curry simmers, chop cilantro.
  6. Reheat rice if made ahead.
  7. Stir lemon juice into curry and season to taste with some salt and pepper or more curry powder. Garnish with cilantro, and enjoy over rice!

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