Chana Paneer Masala with Brown Rice
A hearty and protein-rich Indian curry featuring chickpeas and paneer (Indian cheese) simmered in a spiced tomato-onion gravy, served alongside fluffy brown rice. Incorporates seasonal spinach.
Ingredients
- Brown Rice53 g
- Onion42 g
- Tomato84 g
- Garlic5.5 g
- Spinach53 g
- Oil5.3 ml
- Salt0.8 tsp
- Chickpeas158 g
- Paneer106 g
- Ginger5.5 g
- Cumin Seeds0.5 tsp
- Turmeric Powder0.5 tsp
- Coriander Powder0.8 tsp
- Red Chili Powder0.3 tsp
- Garam Masala0.5 tsp
- Water60 ml
Instructions
- 1Step 1
Rinse and drain chickpeas. Cut paneer into 1-inch cubes. Cook brown rice according to package directions (or use pre-cooked).
- 2Step 2
Finely chop the onion, ginger, and garlic. Dice the tomato.
- 3Step 3
Heat oil in a medium pot or deep pan over medium heat. Add cumin seeds and let them splutter (about 30 seconds).
- 4Step 4
Add chopped onion, ginger, and garlic. Sauté for 4-5 minutes until the onion turns golden brown.
- 5Step 5
Add diced tomato, turmeric powder, coriander powder, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally and mashing the tomatoes, until the oil separates from the masala.
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