Paneer with Baked Chickpeas
This Indian inspired paneer dish is full of flavor, using several kinds of spicy, fresh ginger and garlic really give this dish tons of flavor. If you can't find the fresh Indian cheese, feel free to use mozzarella cheese instead.
Yield
6 servingsPrep
20 minCook
45 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
or butter, divided, plus extra for the baking dish |
|
| 1 | large |
onions
chopped |
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 1 | slice |
ginger
1-inch, peeled and minced |
*
|
| ½ | tablespoon |
hot chili peppers
or to taste, freshly minced |
|
| 2 | teaspoons |
garam masala
or curry powder |
*
|
| 1 | teaspoon |
chili powder
|
|
| 1 | dash |
sugar
|
*
|
| 2 | cups |
tomatoes
ripe, peeled, seeded and chopped or diced canned tomatoes, drained |
|
| ½ | cup |
coconut milk
light |
|
| ½ | cup |
cilantro
freshly chopped |
|
| 1 | pound |
spinach
chopped |
|
| 3 | cups |
chickpeas (garbanzo beans)
canned and drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
cheese
fresh, crumbled, or mozzarella, cubed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
or butter, divided, plus extra for the baking dish |
|
| 1 | large |
onions
chopped |
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 1 | slice |
ginger
1-inch, peeled and minced |
*
|
| 7.5 | ml |
hot chili peppers
or to taste, freshly minced |
|
| 1E+1 | ml |
garam masala
or curry powder |
*
|
| 5 | ml |
chili powder
|
|
| 1 | dash |
sugar
|
*
|
| 473 | ml |
tomatoes
ripe, peeled, seeded and chopped or diced canned tomatoes, drained |
|
| 118 | ml |
coconut milk
light |
|
| 118 | ml |
cilantro
freshly chopped |
|
| 453.6 | g |
spinach
chopped |
|
| 7.1E+2 | ml |
chickpeas (garbanzo beans)
canned and drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
cheese
fresh, crumbled, or mozzarella, cubed |
*
|
Directions
Heat half of oil in a deep skillet over medium-high heat.
Stir in onion, garlic, ginger, and chile.
Cook until onion is soft, stirring occasionally, 4 to 6 minutes.
Add garam masala, chili powder, and sugar, cook until fragrant, stirring constantly, 2 to 3 minutes.
Stir in tomatoes, cook, stirring frequently, 2 to 4 minutes.
Pour in coconut milk and stir in cilantro, cook until mixture comes to a boil, stirring frequently.
Reduce heat to simmer, cook until tomatoes break up and mixture thickens, stirring 2 to 3 times, 20 to 25 minutes.
Preheat oven to 400°.
Coat a 9- by 13-inch baking dish with cooking spray.
Add remaining oil in a small pan over medium-high heat.
Stir in half of spinach to tomato sauce; cook until wilted, stirring constantly, about 3 minutes.
Stir in remaining spinach, cook until wilted, stirring constantly, about 3 minutes.
Spoon tomato sauce into dish, spread chickpeas on top.
Sprinkle with salt and pepper to taste.
Arrange cheese on top evenly.
Bake until sauce is bubbly and cheese and beans have browned, 25 to 35 minutes.
Cool for a few minutes and serve warm.
