Chole Paneer Cottage Cheese With Chickpeas

Ingredients

• 1 tablespoon olive oil
• 2 cups paneer, sliced into cubes
• 1 large onion, finely diced
• 1 cup butternut, grated
• 3 cloves of garlic, crushed
• 1 tablespoon of fresh grated ginger root
• 1½ teaspoons of cumin
• 1½ teaspoons of coriander
• ½ teaspoon of turmeric
• ½ teaspoon of garam masala
• 1 teaspoon chilli powder
• 1 x 400g chickpeas, drained
• 1 x 400g can chopped tomatoes
• 1 cup vegetable stock
• salt, to season
• fresh coriander , chopped

Preparation

1. heat the oil in a large frying pan over medium-high heat.
2. add the paneer and a pinch of salt and fry until golden all over, rotating pieces to get even colour. remove and set aside.
3. add the onion and fry until lightly golden. add in the garlic, ginger, butternut and all the spices and cook well.
4. add in the chopped tomatoes and stock, bring to a boil and simmer for 10-15 minutes and then blend until roughly smooth.
5. add the chickpeas and cooked paneer into the sauce and continue to simmer for an additional 10-15 minutes. taste and season as needed with salt and stir in some chopped coriander.