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Massaman chickpea and paneer curry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
30-minute Vegetarian Paneer and Pea Curry - Quick and flavorful dinner option!
Ingredients:
  • 3 medium white potatoes, unpeeled, washed, cut into 4cm pieces
  • 114g can Masaman Curry Paste
  • 400ml can coconut milk
  • 400g can chickpeas, rinsed, drained
  • 1 small red onion, cut into thin wedges
  • 2.50 gm caster sugar
  • 40.00 ml rice wine vinegar, plus 1/2 tsp, extra
  • 150g (1 cup) frozen peas
  • 13.80 gm olive oil
  • 200g packet paneer, cut into 1.5cm‑thick triangles
  • 450g packet microwave basmati rice
  • Fresh coriander sprigs, to serve
  • Long fresh green chilli, sliced, to serve (optional)
Instructions:
  • In a saucepan over high heat, combine the potatoes, curry paste, and half of the coconut milk. Bring to a simmer, then reduce heat to medium and cook for 2 minutes, stirring occasionally.
  • Combine chickpeas, the rest of the coconut milk, and 125ml (1/2 cup) water in a pot. Simmer until potatoes are tender, about 10 minutes. Cover, reduce heat to low, and let it cook. Remove from heat when done.
  • While the peas are cooking, combine onion, sugar, and vinegar in a small bowl. Mix well, season to taste. Boil peas in a saucepan of water for 2 minutes or until tender. Drain.
  • In a non-stick frying pan over medium-high heat, sear the paneer in oil for 1 minute on each side until golden brown.
  • Heat the rice according to package instructions. Mix in additional vinegar into the curry mixture and season. Drain the onions, saving the liquid. Put the curry in a serving bowl, then add the paneer, peas, and pickled onions on top. Drizzle a bit of the saved pickling liquid over the curry. Garnish with fresh coriander and chili peppers if desired. Serve alongside the rice.

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