Potato, paneer and chickpea curry recipe
Soft, fluffy potato and cubes of paneer soak up the flavours of the sauce in this light, delicious curry, while the chickpeas add a lovely texture. This dish is very popular in Kolkata and best served with rice or chapattis.
Recipe from Chai, Chaat & Chutney by Chetna Makan, published by Mitchell Beazley, £20.
Ingredients
- 2 tbsp sunflower oil
- 2 onions, roughly chopped
- 4 tomatoes, roughly chopped
- 1 small green chilli, chopped
- 2 garlic cloves, chopped
- 2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
- 200 ml water
- 1 cinnamon stick
- 1.5 tsp salt
- 1 tsp granulated sugar
- 2 tsp garam masala
- 0.5 tsp ground turmeric
- 0.5 tsp chilli powder
- 100 g paneer, cubed
- 2 floury potatoes, boiled, peeled and cubed
- 400 g can of chickpeas
Details
- Cuisine: Indian
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the onions, tomatoes, chilli, garlic and ginger and cook for 10 minutes, or until everything is softened.
- Transfer the mixture to a blender or food processor, add 100ml of the measured water and blend to a smooth paste.
- Heat the remaining oil in a saucepan over medium heat. Add the cinnamon stick and cook for a few seconds, then stir in the onion and tomato paste.
- Cover the pan with a lid and cook over low heat for 10–15 minutes, until well cooked.
- Add the salt, sugar, spices and the remaining 100ml water to the pan and mix well.
- Stir in the paneer, potatoes and the chickpeas along with their canning liquid. Cover and cook for about 10 minutes, until the sauce thickens and the potatoes are tender.
- Serve the curry hot with rice or chapattis.
This recipe from Chai, Chaat & Chutney by Chetna Makan, published by Mitchell Beazley, £20. Photo by Nassima Rothacker and Keith James.
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