Vibrant Green Garbanzo Paneer: A Flavorful Indian Curry
40 minutes
905 reads
About Vibrant Green Garbanzo Paneer: A Flavorful Indian Curry
Craving a vibrant, healthy, and flavorful Indian curry? This Green Garbanzo Paneer is a showstopper, boasting tender paneer and bright green chickpeas simmered in a rich, aromatic tomato gravy.Infused with traditional spices and a touch of desi ghee, this curry delivers an authentic creamy finish that's simply irresistible. It's a perfect weeknight meal, incredibly versatile, and pairs beautifully with rice, naan, or roti.Enjoy the satisfying blend of protein and spice in every bite!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Paneer and Chickpeas
- ¾ cup Cottage Cheese cubed
- ¾ cup Chickpeas choliya, green
Aromatics and Spices
- 1 tsp Ginger finely chopped
- 1 pinch Asafoetida hing
- ½ tsp Cumin Seeds
Sauce Base
- 3 medium Tomatoes chopped or pureed
- 2 tbsp Ghee
- 1 tsp Salt or to taste
- ½ tsp Chili Powder
- ¼ tsp Turmeric Powder haldi
- 1 tsp Coriander Powder
- ¼ tsp Mango Powder amchur, dry
- 1 tsp Pav Bhaji Masala
Instructions
- Heat oil in a pan and fry the paneer cubes until lightly golden. This helps the paneer hold its shape in the curry and adds a nice texture. Sprinkle with ½ teaspoon of pav bhaji masala and set aside.
- Boil the green chickpeas until tender. Drain and set aside.
- In a separate pan or pot, heat the desi ghee. Add asafoetida and cumin seeds. The ghee adds a rich, nutty flavor to the curry.
- Once the cumin seeds crackle, add the chopped ginger and sauté briefly until fragrant.
- Add the chopped or pureed tomatoes, salt, turmeric powder, coriander powder, dry mango powder, chili powder, and ½ teaspoon of pav bhaji masala. Stir well to combine.
- Cover the pan and cook until the tomatoes soften and darken in color, creating a flavorful base for the curry.
- Add the boiled green chickpeas and fried paneer cubes to the tomato gravy. Add a little water if needed to adjust the consistency.
- Stir in the yogurt. This adds a creamy richness and tanginess to the curry. Simmer for a few minutes to allow the flavors to meld.
- Garnish with freshly chopped cilantro and a few extra paneer cubes. Sprinkle with the remaining ½ teaspoon of pav bhaji masala for an extra layer of flavor. Serve hot with rice, naan, or roti.
Recipe Notes
Good To Know
- For extra flavor, lightly pan-sear the paneer cubes in ghee until golden on all sides before adding them to the curry. This helps them hold their shape and adds a subtle nutty taste.
- If fresh green garbanzo (hara chana) is unavailable, you can use frozen ones directly. Just rinse well and add a few extra minutes to the cooking time to ensure they become tender.
- To intensify the tanginess, add a splash of tamarind pulp or a few drops of freshly squeezed lime juice just before serving.
- For a vegan version, substitute paneer with firm tofu and use coconut oil or vegan butter instead of desi ghee.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer green chilies.
- Garnish with fresh cilantro and a dollop of yogurt or coconut cream for a vibrant presentation.
- Serve this curry with warm roti, naan, or rice for a complete meal.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Related Posts You May Like
Recipe Nutrition
Calories: 221kcalCarbohydrates: 3gProtein: 5gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 570mgSugar: 2g
Arti Gupta
Articles: 26
5 Comments
Leave a Reply
You must be logged in to post a comment.
Great recipe! I’m eager to try it.
Looks so appetizing! Thank you for posting.
This looks so good! Appreciate the share.
Such a great recipe! Can’t wait to try it.
This looks so appetizing! Thank you.