Slow-Cooked Paneer and Chickpea Curry with Papad Crunch

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A hearty North Indian curry combining soft paneer cubes and tender chickpeas, enhanced with the unexpected crunch of crushed papad for texture. This Indian-inspired curry recipe (vegetarian), ready in about 45 minutes, pairs paneer, chickpeas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 250 g, cubed paneer
• 1 cup cooked (or canned, drained) chickpeas
• 1 large, finely chopped onion
• 1 cup tomato puree
• 1 tbsp ginger-garlic paste
• 1, finely chopped green chili
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 2 large, crushed papad
• 3 tbsp vegetable oil
• 2 tbsp, chopped fresh coriander leaves
• to taste salt
• 1 cup water

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp cumin seeds and toast until fragrant, about 30 seconds.
2. Step 2: Add 1 large finely chopped onion and sauté for 5-6 minutes until golden brown and translucent.
3. Step 3: Stir in 1 tbsp ginger-garlic paste and 1 finely chopped green chili; cook for 1-2 minutes until aromatic.
4. Step 4: Mix in 1 cup tomato puree, 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt to taste; cook for 8 minutes, stirring occasionally until the oil separates from the masala.
5. Step 5: Add 1 cup cooked chickpeas and 1 cup water; bring the mixture to a simmer, cover, and cook for 10 minutes to allow flavors to blend.
6. Step 6: Gently fold in 250 g cubed paneer and 1 tsp garam masala; simmer uncovered for 5 minutes until the paneer absorbs the curry flavors.
7. Step 7: Just before serving, sprinkle 2 large crushed papads over the curry and garnish with 2 tbsp chopped fresh coriander leaves for added crunch and freshness.