Indian · Dinner
Chickpea Curry (High-Protein)
Chickpeas and paneer simmer together in a tomato-onion masala thick with ginger, garlic and garam masala. Extra chickpeas plus cubed paneer push the protein well past a typical version while keeping the dish's familiar curry-house texture, finished with a swirl of yogurt and fresh cilantro over basmati rice.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
536Calories
52.3gProtein
22.9gFat
41.8gCarbs
9.6gSugar
15.2gFiber
612mgSodium
76mgChol
8.4gSat Fat
980mgPotassium
390mgCalcium
5.8mgIron
0.2mcgVitamin B12
14mgVitamin C
vegetarian
protein-rich
low-cholesterol
high-fiber
high-protein
Instructions
1
Prep
Chop the onion and tomato, mince the garlic, grate the ginger, cube the paneer, and measure out the cilantro.
2
Saute
Heat the vegetable oil in a saucepan over medium heat and cook the onion for 5 minutes until soft and golden at the edges.
3
Bloom
Stir the garlic and ginger into the saucepan and cook over medium heat for 1 minute until fragrant and the raw smell disappears.
4
Simmer
Add the tomato, cumin, coriander, turmeric and chili powder to the saucepan and cook over medium-low heat for 6 minutes, stirring often, until the tomato breaks down and oil separates.
5
Simmer
Add the cooked chickpeas, garam masala, water and yogurt to the saucepan, cover, and simmer over low heat for 12 minutes until the sauce thickens and coats the back of a spoon.
6
Plate
Fry the paneer cubes in a small pan over medium heat for 3 minutes until golden on two sides, then stir into the curry, season with salt to taste, and serve scattered with cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g cooked chickpeas
- 7 oz200g paneer
- 11 medium onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 22 small tomato (about 100g)
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp ground turmeric
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp garam masala
- 1/2 cup120ml water
- salt, to taste
- 2 tbsp2 tbsp fresh cilantro
