Smart Paneer and Chickpea Curry
with Spinach in Tikka Sauce- Milk
- Soy
- Sulphites
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.
Ingredients
200 g
Paneer Cheese
(Contains: Milk)
398 mL
Chickpeas
56 g
Baby Spinach
1.5 tsp
Cumin-Turmeric Spice Blend
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites)
7 g
Cilantro
½ cup
Tikka Sauce
(Contains: Milk)
1 g
Tomato
1 g
Yellow Onion
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
Divide curry between bowls.Top bowls with remaining paneer. Sprinkle remaining cilantro over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the curry's taste, with some finding it even better as leftovers; a few felt it needed more spice or depth.
- Ease of prep: Quick and simple to make, though some noted it took longer than the suggested 30 minutes.
- Suggestions: Consider serving over rice or with naan for a more complete meal; try adding roasted cauliflower or potatoes for extra vegetables.
- Portions: Some found the paneer amount excessive; consider reducing paneer and increasing chickpeas for better balance.
- Texture: Pan-frying the paneer until crispy and golden enhanced its texture and flavor.
