Dinner

Punjabi Paneer & Chickpea Masala

A hearty Punjabi-style masala with golden-fried paneer and chickpeas in a spiced onion-tomato sauce. Filling, vegetarian and packed with protein from two sources.

StandardVegetarianhigh_proteinGluten Free
320
kcal
20g
Protein
23g
Carbs
14g
Fat
£2.10
Per Serving
⏱ Prep: 15 min 🍳 Cook: 30 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Firm Tofu 300g (substitute for paneer) 432 kcal
Chickpeas (tinned) 1 tin 285.6 kcal
Onions 2 medium 72 kcal
Garlic 1.5 cloves 5.9 kcal
Fresh Ginger 1 tbsp grated 9.6 kcal
Tinned Tomatoes 1 tin 72 kcal
Chicken Stock 150ml 22.5 kcal
Tikka Masala Paste 3.5 tbsp 161 kcal
Double Cream 3 tbsp 269.4 kcal
Ground Cumin 1 tsp 15 kcal
Ground Turmeric 1 tsp 9.4 kcal
Garam Masala 1 tsp 12 kcal
Fresh Coriander 2 tbsp chopped 2.3 kcal
Coconut Oil 1.5 tbsp 172.4 kcal
👨‍🍳 Method
  1. 11. Cube firm tofu. Pat dry and fry in coconut oil in batches over medium-high heat 3-4 minutes per side until golden. Remove.
  2. 22. In the same pan, cook onion 12 minutes until deep golden and caramelised. Add ginger and garlic; cook 2 minutes.
  3. 33. Add tikka masala paste, ground cumin, turmeric and garam masala; stir 1 minute.
  4. 44. Add tinned tomatoes and chicken stock; simmer 5 minutes until sauce thickens slightly.
  5. 55. Add chickpeas; stir and simmer 8 minutes.
  6. 66. Return tofu to the pan. Stir in double cream; simmer 5 minutes. Finish with fresh coriander.

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