Ingredients
-
500
-
350
-
1
-
3
-
250
-
1 - 2
-
1
-
1
-
1
-
1/2 - 1
-
-
-
-
-
Directions
Chickpea and Paneer Curry,I came up with this, when I forgot to buy spinach (! :)) for Palak Paneer, but had a craving for something Indian. It turned out very nice, and I decided it’s a keeper :). I hope you’ll enjoy as well. Serve with rice, naan and/or parati, yoghurt, chutneys, …,TSB? Tablespoon.,This was amazing! I didn’t have paneer, and was too time pressed to make my own, so used halloumi. Simmered for a long time and will definitely do this recipe again
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Steps
|
1
Done
|
Drain Chickpeas of Liquid. |
|
2
Done
|
Cube Paneer (or Halloumi) in About Half Inch Cubes. |
|
3
Done
|
Chop Onion and Garlic. |
|
4
Done
|
Heat One Tb Oil in a Non Stick Skillet and Fry Paneer (or Halloumi) Until Browned and Crispy. |
|
5
Done
|
Transfer Cheese to a Plate. |
|
6
Done
|
Mix All Dry Spices in a Bowl. |
|
7
Done
|
Heat the Other Tb Oil in a Skillet and Add Mustard Seeds and Let Fry Until They Crack. |
|
8
Done
|
Add Onion and Garlic and Let Fry Until Translucent. |
|
9
Done
|
Add Spices and Let Roast Until Fragrant (not Too Long, or They Will Burn). |
|
10
Done
|
Add Chickppeas and Stir Until They Are Covered With Spices. |
