This vegetarian tomato paneer and chickpeajalfrezi curry is a go-to in our households and the stir-fried curry dish is lightly spiced with red chilli, coriander, turmeric, cumin and finished with golden paneer and hearty chickpeas.
Perfect on its own, served with fluffy steamed rice, or you can take it one step further and turn it into a wrap by filling into a homemade garlic naan bread - divine!
For more curry recipes, check out our gallery of favourites for all the inspiration you need.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
381
Ingredients
2Tbsp.
vegetable oil
225g
block paneer, cut into 2cm cubes
2
onions, roughly chopped
1
each red and green pepper, deseeded and sliced
1
red chilli, deseeded and finely chopped
2
garlic cloves, crushed
1Tbsp.
ground cumin
1Tbsp.
garam masala
1tsp.
ground coriander
1tsp.
ground turmeric
6
tomatoes, roughly chopped
400g
tin chickpeas, drained and rinsed
juice 1 lemon
Directions
Step 1Heat 1tbsp oil in large pan over medium heat. Fry paneer for 5min, turning regularly, until browned all over. Remove to a plate.
Step 2Add remaining oil to pan, lower heat and fry onions for 20min, stirring occasionally, until completely softened, adding peppers for the final 5min. Add chilli, garlic and spices to the pan and fry for 2min, until fragrant. Stir through ¾ of the tomatoes, 200ml water and 1½tsp fine salt, bring to the boil then simmer, stirring occasionally, for 10min, until tomatoes have broken down.
Step 3Return paneer to the pan, along with remaining tomatoes and chickpeas and simmer for 2min. Stir through lemon juice, check seasoning, and serve with rice or bread.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
