Spiced Paneer and Chickpea Masala
A rich, aromatic Indian-style masala with paneer and chickpeas simmered in a tomato-onion gravy, finished with warm spices and fresh herbs.
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About This Recipe
This comforting Spiced Paneer and Chickpea Masala is a classic vegetarian Indian main course that brings together rich dairy and earthy legumes in a beautifully spiced tomato-based gravy. With a medium difficulty level and a total cooking time of about forty-five minutes, it offers a satisfying, intermediate-level project that delivers deep, slow-cooked flavor in under an hour.
The success of this dish lies in the careful building of its aromatic base. Searing the cumin seeds in hot oil releases their essential oils, while slowly cooking down the tomatoes with ground coriander, cumin, turmeric, and red chili powder creates a concentrated paste. Adding the yogurt gradually over low heat is a key technique that prevents curdling, resulting in a velvety, tangy sauce that clings perfectly to the chickpeas and soft paneer.
To ensure the best texture, be gentle when folding in the paneer cubes at the end of the cooking process. Simmering the cheese softly for just a few minutes allows it to absorb the warm notes of garam masala without breaking apart or becoming rubbery. If you prefer a touch of extra heat, you can easily adjust the amount of minced green chili to suit your taste.
This hearty masala is best enjoyed piping hot, garnished with a bright splash of fresh lemon juice and a handful of chopped cilantro. Serve it alongside warm flatbreads like naan or over a bed of fluffy basmati rice to soak up every drop of the spiced gravy.
Ingredients
- 400 g paneer, cubed
- 2 cup cooked chickpeas, drained
- 1 large onion, finely chopped
- 3 medium tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 1 piece green chili, minced
- 0.5 cup plain yogurt
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1.5 tsp garam masala
- 0.5 tsp turmeric powder
- 0.5 tsp red chili powder
- 1.5 tsp salt
- 0.8 cup water
- 0.3 cup fresh cilantro, chopped
- 1 tbsp lemon juice
Instructions
- 1
Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
1 min
- 2
Add the chopped onion and sauté until golden, stirring often.
6 min
- 3
Stir in ginger-garlic paste and green chili; cook until fragrant.
2 min
- 4
Add tomatoes, turmeric, coriander, ground cumin, red chili powder, and salt. Cook until the tomatoes break down and the oil starts separating.
8 min
- 5
Lower the heat and whisk in yogurt gradually to prevent curdling.
2 min
- 6
Add chickpeas and water, then simmer for 8 to 10 minutes until the gravy thickens slightly.
10 min
- 7
Gently fold in paneer cubes and garam masala. Simmer for 3 to 4 minutes without boiling hard.
4 min
- 8
Finish with lemon juice and chopped cilantro. Serve hot with rice or flatbread.
2 min
Nutrition Facts
420
kcal
Calories
23
g
Protein
24
g
Carbs
24
g
Fat
7
g
Fiber
780
mg
Sodium
Rate This Recipe
Beverage Pairings
India’s spices call for cooling, aromatic drinks. Yogurt-based mango lassi and spiced masala chai are woven into the meal, while off-dry Riesling and Gewürztraminer tame heat where wine is served. A crisp lager is the everyday partner to a fiery curry.
Wine, Beer & Spirits
Off-dry fruit balances heat and complements aromatic spice. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Lychee-and-rose aromatics are tailor-made for garam masala and korma. A little sweetness tempers the chilli heat.
Serve chilled (8–10°C).
A light, cold lager refreshes the palate against a fiery curry.
Serve ice-cold.
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
Creamy yogurt and mango soothe chilli heat while echoing the sweetness of the spice. A little sweetness tempers the chilli heat.
Serve cold.
The same warming spices in the cup mirror the dish — a traditional pairing. A little sweetness tempers the chilli heat.
Serve hot and freshly brewed.
A salted or sweet lime soda cools heat and cleanses the palate. A little sweetness tempers the chilli heat.
Serve over ice.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
Key Ingredients
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