a list of recipes > Curried Chickpeas and Paneer

Curried Chickpeas and Paneer:

This recipe makes 8 large servings.

Ingredients:

  • enough Peanut Oil to cover bottom of 4 quart saucepan
  • 1-1/2 cup chopped onion ( 1 medium onion )
  • 1 tablespoon Salt
  • 1 tablespoon minced Garlic
  • 2 15oz cans of chickpeas rinsed and drained
  • 2 14oz cans of diced tomatoes pureed in a blender
  • 6 small Sweet Peppers diced
  • 1 tablespoon Sugar
  • 2 tablespoons Butter
  • 1 pound Paneer cut into small cubes
  • 1 package frozen Green Peas
  • 1/4 cup of freshly squeezed Lime Juice

Spices:

  • 1 teaspoon whole Cumin seed
  • 1 teaspoon Fenugreek seed
  • 1/4 teaspoon Black Mustard seed
  • 1 teaspoon Black Peppercorn
  • 1 teaspoon White Peppercorn
  • Seeds from 5 pods of Green Cardamom
  • 1 teaspoon of Coriander Seed
  • 8 Cloves
  • 2-1/2 Anise seed clusters
  • 3 Bay Leaves
  • 2 teaspoons Cinnamon
  • 1 teaspoon Turmeric
  • 2 tablespoons Paprika
  • 1/2 teaspoon Cayenne
  • 1 teaspoon Grit Indian Style Curry
  • 3 teaspoons Dry Ginger
  • 1 teaspoon Amchoor dried mango Powder

Preparation:

Toast the Cumin, Fenugreek and Black Mustard seed in a hot pan then grind the seeds with the other spices.

Puree the Diced Tomatoes with the Ginger. ( as an option "chop" the Sweet Peppers with the Tomato Puree in the blender )

Heat the Oil in a 2 quart saucepan.

Add the Onions and fry them in the oil until the onions begin to soften. Stir frequently.

Add the Garlic and continue until an aroma rises. Stir frequently.

Add the two cans of rinsed and drained Chickpeas. Sauté the Chickpeas for a few minutes. Stir frequently.

Add the Tablespoon of Salt. Stir.

Add the Spice Mixture. Stir.

Add the pureed Diced Tomatoes, the Ginger, and the Diced Sweet Peppers. Stir.

Add the 2 tablespoons of Butter, and 1 tablespoon of Sugar. Stir.

Bring the contents of the saucepan to a boil and then simmer on low heat for 5 minutes. Stir frequently.

Add the cubed Paneer. Raise the heat to a boil and then simmer on low heat for 15 minutes. Stir frequently.

Add the Green Peas, Ginger and Amchur and stir in. Continue to simmer the curry until the Peas are hot, but not overcooked. Stir frequently.

Remove the saucepan from the heat and let the contents settle for 5 minutes before serving.

Add the 1/4 cup of Lime Juice and stir it into the curry just before serving