Halal Paneer and Chickpea Curry (High Protein)

• 14 oz paneer, cubed
• 2 (15 oz) cans chickpeas, drained
• 1 onion, 2 tomatoes (pureed)
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds, 1 tsp turmeric, 2 tsp coriander powder, 1 tsp garam masala, chili powder to taste
• ½ cup yogurt or coconut milk
• 2 tbsp oil or ghee, salt, fresh cilantro

1. 1Lightly fry paneer cubes until golden; set aside.
2. 2Heat oil, add cumin seeds, then onion and ginger-garlic paste. Sauté until golden. Add tomato puree and spices; cook until oil separates.
3. 3Stir in chickpeas and ½ cup water; simmer 8 minutes. Add paneer and yogurt; simmer gently 5-7 minutes. Garnish with cilantro. Serve with rice or roti.

Nutrition values are estimates.