Paneer with Chickpeas

This is a tasty weeknight meal, served with wholegrain rice and cucumber raita. It is popular with children as it's not too spicy and makes a great vegetarian main or it can be used as a side dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat one teaspoon of vegetable oil in a pan. When hot add the paneer. Turn the heat down to medium and gently brown the cubes of paneer for 5-7 minutes. When browned remove the paneer from the pan and set aside.

Step 2

Heat the rest of the oil in the pan and cook the onion on medium heat for about 10 minutes, stirring often.

Step 3

Add the garlic and cook for 1-2 minutes. Add the spices and cook for a further minute.

Step 4

Stir in the chopped tomatoes and the chickpeas. Simmer gently on low heat for 10-15 minutes, stirring occasionally.

Step 5

Add the browned paneer and spinach to the pan and stir. Cook for 5 minutes until warmed through.

Step 6

Serve garnished with chopped coriander.