Quick paneer and chickpea curry

A white plate topped with a chickpea and paneer curry with two chapatis on the side

  • 187
  • Total time 15 minutes
  • Difficulty Easy


  • tikka masala paste 1 tbsp
  • natural yogurt 125g
  • paneer 70g, cut into 1cm cubes
  • rapeseed oil 1⁄2 tbsp
  • red onion 1 large, thinly sliced
  • red pepper 1, deseeded and thinly sliced
  • chickpeas 400g tin, drained and rinsed
  • coriander leaves 5g, finely chopped
  • mint leaves 10g, finely chopped, plus extra to garnish
  • lemon 1⁄2, juiced, plus wedges to serve
  • ground cumin 1⁄4 tsp
  • wholewheat chapatis 2


  • Step 1

    Combine the curry paste and 2 tbsp of the yogurt in a bowl. Add the paneer and stir to coat. Heat the oil in a non-stick frying pan over a high heat. Cook the onion and pepper, stirring occasionally, for 3 minutes until softened. Add the paneer and chickpeas, and cook for 1 minute. Add 50ml of water, bring to a boil, then simmer for a further 2 minutes.

    Step 2

    Meanwhile, combine the remaining yogurt with the herbs, lemon juice and cumin, then season. Divide the curry between two bowls and serve with the chapatis, mint leaves and lemon wedges to squeeze over.

Nutritional data

  • kcals 600
  • fat 22.7g
  • saturates 8.9g
  • carbs 64.1g
  • sugars 18g
  • fibre 13.2g
  • protein 28.3g
  • salt 1.4g

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