105min 2 ppl
Chana Paneer
50 minutes
2 people
Medium
50 min · 11 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 28g
Carbs 42g
Fats 24g
About this dish
Chickpeas and golden fried paneer in a tangy, boldly spiced North Indian tomato sauce — the combination of firm, lightly charred cheese and hearty legumes creates a dish that is simultaneously more substantial and more interesting than either alone.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped1 small handful
Dairy & Eggs
- Paneercut into 2cm cubes150 g
Tins & Jars
- Tinned Chickpeasdrained and rinsed400 g
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Dried Goods
- Water75 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Amchurdried mango powder0.5 tsp
- Garam Masala0.5 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- large non-stick frying pan
- large heavy pan with lid
- chef's knife
- chopping board
- fine grater
- wooden spoon
- measuring spoons
- colander
Method
1
Drain and rinse the chickpeas. Cut the paneer into 2cm cubes. Finely dice the onion, mince the garlic, grate the ginger, and slice the green chillies. Roughly chop the fresh coriander for garnish.
Approx. 10 minutes
2
Heat 1 tbsp vegetable oil in a large non-stick frying pan over high heat. Fry the paneer cubes for 3–4 minutes, turning occasionally, until golden on most sides. Transfer to a plate and set aside.
Approx. 4 minutes
3
Heat the remaining 0.5 tbsp oil in a large heavy pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the diced onion and cook for 12 minutes, stirring occasionally, until deep golden brown.
Approx. 12 minutes
5
Add the minced garlic, grated ginger, and sliced green chillies. Cook for 2 minutes, stirring, until aromatic.
Approx. 2 minutes
6
Stir in the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, turmeric, and amchur. Cook for 2 minutes, stirring constantly, to bloom the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes. Cook for 5 minutes, stirring occasionally, until slightly reduced and the oil begins to separate.
Approx. 5 minutes
8
Add the drained chickpeas and 75ml water. Stir, cover, and simmer on medium-low heat for 12 minutes.
Approx. 12 minutes
9
Gently stir in the golden paneer cubes. Cook uncovered for 5 minutes to allow the paneer to absorb the flavours.
Approx. 5 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Transfer to serving bowls and garnish generously with the chopped fresh coriander. Serve hot with rice or naan.
Approx. 2 minutes
