Tamarind, Paneer, and Chickpea Stew
 
 
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
  1. 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.
  2. 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.
Notes
Recipe adapted from Bottom of the Pot
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/12/tamarind-paneer-and-chickpea-stew.html