What you will need:
Paneer (recipe in previous post), cubed and fried
2 tablespoons canola oil or other cooking oil
1 tsp of jeera seeds
1 small green chili, chopped
1 cup of chopped red onion
1 16oz can of chickpeas
1 vine ripe tomato, chopped or two roma tomatoes, chopped
1/2 tbl jeera powder
1/2 tbl coriander powder
1/4 tbl garlic powder
1/4 tbl turmeric powder
1/4 tbl salt or salt to taste
1 cup of water
Step 1: Cube paneer in one inch pieces and fry in oil until golden brown, stirring occasionally to prevent burning. Set aside on plate with paper towel to cool.
Step 2: You can use the same oil from the paneer or you can start with fresh oil. Heat the oil. Add jeera seeds and heat until they sizzle. Add the chili and cook it for about a minute.
Step 3: Add the chopped onion and fry until about half done, it will be tender and starting to brown on edges.
Step 4: Add the chickpeas to the onions and stir well. Cover and allow to cook for 5 about five minutes, stirring occasionally to prevent burning. The food will be about halfway done at this point.
Step 5: Add the dry spices and let it cook for 2 minutes, stirring to prevent burning.
Step 6: Add the chopped tomato and stir well. Cook until tomato is mushy, about five minutes.
Step 7: Add one cup of water and the fried paneer. Stir gently, and cover. Allow to simmer for 5 to 10 minutes.
Step 8: Serve with rice or roti depending on your preference.
