Frank's Recipes! Chick Peas with Indian Cheese (Choley-Paneer)

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Chick Peas with Indian Cheese (Choley-Paneer)

Serves 4

Paneer is used all over India in both sweet and savoury dishes. In this dish, halloumi cheese (from Cyprus) can be used instead, but reduce the quantity of salt by half, halloumi is salted.

222g (8 oz) paneer, cut into 5cm (2in) cubes
2 tablespoons sunflower or soya oil
1 small onion, finely chopped
2 teaspoons Ginger Puree
2 teaspoons Garlic Puree
1-2 green chillies, seeded and chopped
1 1/4 teaspoons salt or to taste
1/2 teaspoon ground turmeric
1 teaspoon Ground Roasted Cumin
1/4-1/2 teaspoon chilli powder
125 g (4 1/2 oz) Boiled Onion Puree
225g (8 oz) tomatoes, skinned and chopped, or canned chopped tomatoes with
their juice
400g (l4 oz) can chick peas, drained and well rinsed
125g (4 1/2 oz) spinach, coarsely chopped, or frozen leaf spinach

Bring a saucepan of water to the boil and add the paneer. Bring back to the boil and boil for 1 minute, then drain and set aside. This prepares the paneer to absorb all the flavours.

Heat the oil over medium heat in a sauté pan, about 30cm (l2in) in diameter, and add the onion, ginger and garlic purees, and green chilli. Fry for 2-3 minutes, then add the salt. The salt helps to draw out the onion juices, so that they cook longer without burning. Reduce the heat slightly and continue to cook for 5-7 minutes or until the onions are soft. Add the turmeric, cumin and chilli powder. Cook for 1 minute, then add the onion puree. Cook for a further 2-3 minutes.

Increase the heat to medium and add the tomatoes. Cook for 2 minutes, then add the chick peas. Cook for 4-5 minutes, stirring regularly. Finally, add the paneer and spinach, and cook for 5-6 minutes, stirring. Serve with Puffed Grilled Bread, Chapatis or Cinnamon Rice and a raita.

Each serving contains Kcals: 244 fat: 9.7 g saturated fat: 1.6 g