Chickpeas with Pan-Fried Cheese

Chana Paneer

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A protein powerhouse of a curry, this is great with a simple starch accompaniment—such as rice or slices of toast (usually my vice of choice at lunch). I love to cut the toast into sticks and dip them in the curry to soak up the spicy flavors. A bite of that along with a mouthful of paneer and chickpeas does the trick. The motivation to work after a lunch like that is quite low, even though the ingredients should be having the opposite effect.