A uniquely flavored Persian tamarind, paneer, and chickpea stew that is tangy and deeply savory.
Yield: 6 servings
Ingredients
3 tbsp olive oil
1 onion, diced
kosher salt, to taste
6 garlic cloves, minced
1 tsp turmeric
1 jalapeno pepper, thinly sliced
2 bunches cilantro, minced
2 tbsp dried fenugreek
2 tbsp all purpose flour
2 tbsp tamarind paste, dissolved in 2 cups water
2 tbsp tomato paste
2 tsp brown sugar or honey
1 lb paneer, cubed
3 cups cooked chickpeas
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until tender and golden, about 8 minutes. Season to taste with salt and then add in the garlic, turmeric, and jalapeno. Saute until fragrant, about 2 minutes. Add in the cilantro and fenugreek, cook 10-15 minutes or until fragrant.
Stir in the flour and 2 tsp salt. Saute for 1 minute to allow the flour to cook a bit and distribute throughout the dish. Stir in the tamarind mixture, tomato paste, paneer, and chickpeas. Decrease the heat to medium low and simmer for 30-40 minutes or until thickened slightly and the flavors have melded together. Season to taste with more sugar, salt, tamarind, or jalapenos.