Creamy Paneer and Chickpea Curry

Preparation Heat vegetable oil in a large pan over medium heat. Add the onions and cook until they are soft and golden brown, about 5 minutes.

Curry Base Add the minced garlic and grated ginger to the pan. Cook for another minute.

3.Add the cumin seeds, coriander powder, turmeric powder, red chili powder, and garam masala to the pan. Stir well to combine the spices with the onion mixture.

4.Pour in the diced tomatoes and coconut milk. Stir everything together and bring the mixture to a simmer. Let it cook for about 5 minutes.

Paneer and Chickpeas Add the paneer and cooked chickpeas to the pan. Stir gently to coat them with the curry sauce. Let the curry simmer for another 5-7 minutes, or until the paneer is heated through.

Seasoning Taste the curry and add salt as needed.

Garnish and Serve Garnish the curry with freshly chopped cilantro and serve hot with rice or naan. Squeeze fresh lemon juice over the curry before eating, if desired.