Hyderabadi Spicy Paneer And Chickpea Curry Recipe

About this recipe

Hyderabadi Spicy Paneer and Chickpea Curry is a flavorful and protein-rich dish perfect for a hearty breakfast. This medium-spiced curry combines soft cubes of paneer with tender chickpeas in a fragrant tomato-based gravy, enhanced by traditional Indian spices like cumin, coriander, and garam masala. With a balance of creaminess and heat, this dish is both comforting and energizing, making it ideal for a united family meal. Serve it with freshly made parathas or steamed rice for a wholesome and satisfying start to your day.

Ingredients

• 200 g Paneer
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 50g Everest Garam Masala
• 200 g Dahi
• 200 ml Mustard Oil
• 400G Chtoura Foods Boiled Chickpeas In Brine
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil in a pan over medium heat and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
2. 2. Add the ginger-garlic paste and green chilies, cooking for another minute until aromatic.
3. 3. Stir in the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook for 5-7 minutes until the oil separates from the mixture.
4. 4. Add the boiled chickpeas and paneer cubes to the pan, mixing well to coat them in the masala.
5. 5. Whisk the yogurt and add it to the curry, stirring continuously to avoid curdling. Cook for 3-5 minutes on low heat.
6. 6. Sprinkle garam masala and adjust salt to taste. Simmer for another 3-4 minutes to let the flavors meld.
7. 7. Garnish with fresh coriander leaves and serve hot with parathas or steamed rice.