Chickpea and Paneer Tomato Curry
"Plump buttery yellow chickpeas and tender pieces of paneer cheese simmered in a bold and zesty Indian spiced tomato sauce..."
INGREDIENTS
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2/3 cup dried chickpeas (2 cups cooked)
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2 tablespoons coconut oil or other oil
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1 teaspoon brown mustard seeds
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1 teaspoon cumin seeds
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1 medium onion, diced
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1 clove garlic, minced
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1-inch piece fresh ginger, grated or minced
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2 to 3 green or red chilies, seeded and finely chopped
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1 to 2 tablespoons curry powder
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2 teaspoons garam masala
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1 teaspoon ground cumin
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1/2 teaspoon turmeric
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1/2 teaspoon amchoor powder (optional)
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1/2 teaspoon paprika
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1/4 teaspoon ground cinnamon
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1/4 teaspoon asafetida (optional)
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2 large tomatoes, diced
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2 1/2 cups vegetable stock or water, or as needed
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14 oz (400 g) paneer cheese, cut into cubes
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juice from 1 lime or small lemon (2 tablespoons)
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1 1/2 to 2 teaspoons sea salt, or to taste
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2 tablespoons fresh mint, chopped (or 2 teaspoons dried)
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1/4 cup fresh chopped cilantro or parsley
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