Smart Paneer and Chickpea Curry
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Smart Paneer and Chickpea Curry

Smart Paneer and Chickpea Curry

with Spinach in Tikka Sauce

Golden morsels of paneer have a delicate creamy interior while the outer layer is delightfully crispy after getting a quick toss in the pan. Coupled with fibre-rich chickpeas stewed in a creamy tikka sauce, this curry is not to be missed! Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Carb Smart
Calorie Smart
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

200 g

Paneer Cheese

(Contains Milk)

398 mL


56 g

Baby Spinach

1.5 tsp

Cumin-Turmeric Spice Blend

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

7 g


½ cup

Tikka Sauce

(Contains Milk)

1 g


1 g

Yellow Onion

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories620 kcal
Fat38 g
Saturated Fat23 g
Carbohydrate46 g
Sugar13 g
Dietary Fiber11 g
Protein30 g
Cholesterol103 mg
Sodium1400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Measuring Cups


Fry paneer

Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, cut paneer into 1/2-inch cubes. When hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.Add paneer, then season with salt, pepper and Cumin-Turmeric Spice Blend. Pan-fry, turning cubes occasionally, until crispy and golden, 4-5 min. (TIP: If spices start to burn, reduce heat to medium.)Transfer to a plate.


Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Cut tomato into 1/2-inch pieces.Roughly chop spinach.Roughly chop cilantro.

Saute onions and tomatoes

Return the same pan (from step 1) to medium.Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add onions and tomatoes. Cook, stirring occasionally, until softened, 3-4 min.

Start curry

Stir in tikka sauce and stock powder. Cook, stirring often, until sauce thickens slightly, 30 sec.Add 1/2 cup (3/4 cup) water, chickpeas and canning liquid to the pan. Bring to simmer over high.Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until chickpeas are tender and tomatoes are broken down, 8-10 min.

Finish curry

Add spinach, half the paneer and half the cilantro to the pan. Cook, stirring often, until spinach wilts, 1-2 min. (TIP: If curry reduces too much, add 2 tbsp water at a time, until desired consistency is reached.)Season with salt and pepper, to taste.

Finish and serve

Divide curry between bowls.Top bowls with remaining paneer. Sprinkle remaining cilantro over top.