Photography by: Sam Wilkinson
Recipe by: Uma Govender
Preparation time: 15 minutes
Cooking time: 30-40 minutes
2 tablespoons oil
1 onion - finely chopped
2 tomatoes finely chopped
5 tablespoons tomato puree
3 cloves of ginger/garlic pureed
200g of paneer
2 teaspoons masala
1/2 teaspoon garam masala
1-1 1/2 teaspoon fine salt
500g chickpeas - soaked overnight. Boiled and water drained.
Coriander washed and chopped finely.
Chop paneer into cubes. Fry till crisp. Place on a paper tea towel. Then place in cold water.
Finely chop onions and tomatoes separately.
Heat about 2-3 tablespoons of oil in a pot. Add finely chopped onion. Cook till translucent.
Then add finely chopped tomatoes. Cook for about 10 minutes.
Now add the tomato puree and stir well and cook for about 2-3 minutes.
Add the ginger and garlic and mix well. add approximately 1-1 1/2 teaspoons salt.
now add the masala and cook for a few minutes.
Cook until oil starts to separate and then add about 1/4 cup of water.
Now add the chickpeas and let to cook for 5 minutes.
Drain the water from the paneer and add to the curry.
Gently stir the curry but bear in mind not to break the paneer.
Sprinkle 1/2 teaspoon Garam masala and close the pot and let it simmer for about 10 minutes.
After 5 minutes, mix and let it cook for 5 minutes.
Garnish with chopped coriander and gently stir.
It’s now ready to serve.
Serve with rice or roti or naan bread.