Halal High Protein Paneer and Chickpea Curry Recipe (Indian)

• 8-10 oz paneer, cubed (halal-certified)
• 2 (15 oz) cans chickpeas, drained
• 1 large onion, finely chopped
• 3 garlic cloves + 1 inch ginger, minced/paste
• 1 (14.5 oz) can diced tomatoes
• 1 cup full-fat Greek yogurt or coconut milk
• 2 tsp garam masala
• 1 tsp each: turmeric, cumin, coriander
• ½ tsp chili powder (adjust to taste)
• 2 tbsp oil or ghee
• Fresh cilantro for garnish
• Salt to taste

1. 1Fry paneer cubes until golden; set aside.
2. 2In same pan, sauté onion until golden. Add ginger-garlic, spices; cook 1 min. Add tomatoes; simmer 5-7 min.
3. 3Add chickpeas and yogurt/milk. Simmer 10 minutes. Gently stir in paneer; cook 5 more minutes. Garnish with cilantro. Serve with rice or naan (gluten-free options available).

Nutrition values are estimates.