Butter Chickpea Curry

ingredients

• 4 medium potatoes, cubed
• 2 tbsp canola oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tsp curry powder
• 2 tsp garam masala
• 1 tsp ground ginger
• 1 tsp cumin
• 1 tsp salt
• 1 can condensed tomato soup
• 125ml cup cream or milk
• 1 can chickpeas, rinsed and drained

method

Cook the Potatoes

• Place the cubed potatoes in a saucepan and cover with water.
• Bring to a boil over high heat, then reduce to a simmer.
• Cook until the potatoes are tender, about 10-12 minutes.
• Drain and set aside.

Prepare the Base

• In a large pan, warm the canola oil over medium heat.
• Add the diced onion and minced garlic, cooking until the onions are soft and translucent, about 5 minutes.

Add Spices

• Stir in the curry powder, garam masala, ground ginger, cumin, and salt.
• Cook for 1-2 minutes, stirring constantly to prevent burning and to release the flavours of the spices.

Combine Ingredients

• Pour in the condensed tomato soup and cream (or milk).
• Add the rinsed and drained chickpeas, stirring to combine.

Add Paneer and Potatoes

• Gently stir in the cooked potatoes and paneer cubes.
• Simmer the mixture for about 5 minutes, allowing the flavours to meld together and the paneer to heat through.

Serve

• Serve the butter chickpea curry with paneer hot, over rice or with naan.

notes

• For a richer flavour, you can use coconut milk instead of cream.
• Adjust the spice levels to your taste by adding more or less of the curry powder and garam masala.
• Garnish with fresh cilantro and a squeeze of lemon juice for added freshness.