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
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.
- 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.