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Chana Paneer | Indian Chickpea Curry with Paneer
(0)
30 min
Quick
Gurkerl Küche
Ein herrlich aromatisches indisches Curry mit zart angebratenem Paneer und nussigen Kichererbsen in einer sämigen Tomaten-Masala-Sauce. Perfekt gewürzt, wärmend und vollgepackt mit Proteinen für gemütliche Herbsttage.
Preparation method
Preparation & rice
Thoroughly rinse the basmati rice in a fine sieve until the water runs clear. Then bring to a boil in a pot with twice the amount of lightly salted water, reduce the heat, cover, and let simmer gently for about 12–15 minutes until cooked.
Finely dice the onion. Peel and finely chop or grate the garlic cloves and fresh ginger. Drain the chickpeas in a sieve and rinse with cold water.
Pat the paneer dry and cut into approx. 2 cm cubes. If you would like to serve naan with it, preheat the oven to 160 °C top/bottom heat to keep the bread warm later.
Chef's tip
Tip: For extra crispiness, you can briefly warm the naan bread in a preheated oven at 180 °C.
Variation: A splash of fresh lemon juice just before serving adds a wonderful freshness to the curry.
20 min
Under an hour
