Chickpea and Paneer Curry

Press GO to unleash the Mob step by step feature.

Step 1.

Start by cutting the paneer into 2cm-sized chunks. Heat a tbsp of oil in a large saucepan and sear the paneer until browned all over. Once ready, remove and set aside.

Step 2.

Thinly slice the onions.

Step 3.

Blend the garlic, ginger and chillies with a splash of water until you have a smooth paste.

Step 4.

Heat a glug of oil in the saucepan over a medium heat and add the cumin, black mustard and fenugreek seeds. When they start to crackle and pop, add the sliced onions and a big pinch of salt. Cook for 6-7 minutes.

Step 5.

Now add the garlic, ginger and chilli paste and cook out for another 4-5 minutes.

Step 6.

Add the tomatoes, turmeric, chilli powder and garam masala.

Step 7.

Add the chickpeas and all of the liquid from the jar.

Step 8.

Cook for 10-12 mins.

Step 9.

Meanwhile, wash the Tilda rice three times in cold water until the water runs clear. Pop it into a pan with 450ml water. Bring the pan to a boil, turn down the heat to low, pop on a lid and let it cook for 10 mins. Then turn the heat off and let the rice steam for 5 mins with the lid on.

Step 10.

Add the paneer and the cream and cook for another 10 mins.

Step 11.

Season and stir through chopped coriander.

Step 12.

Fluff up the rice and serve with the curry.

300g Tilda Basmati Rice
250g Paneer
2 Onions
6 Cloves of Garlic
5cm Knob of Ginger
2 Green Chillies
1 Tsp Cumin Seeds
2 Tsp Black Mustard Seeds
1 Tsp Fenugreek Seeds
400g Tinned Tomatoes
1 Tsp Turmeric
1 Tsp Chilli Powder
1 Tbsp Garam Masala
1 Tin of Chickpeas
3 Tbsp Double Cream
Bunch of Coriander
Vegetable Oil