Coconut Potato+ Chickpea and Paneer Curry with Saffron Rice and Naan

Use whatever you have in your fridge and pantry for this one! This is by no means an authentic recipe, I just used whatever I had on hand. Also, buy Frozen naan if you can, I have a recipe for it but I’m still trying to perfect it.

Potato + Chickpea and Paneer Curry with Tumeric Rice and Naan

INGREDIENTS:

• Can of Chickpeas (you can also sub lentils or no chickpeas at all)

• potatoes (you can use whatever type of potatoes you have on hand)

• paneer (optional)

• garlic, minced or grated 

• chili powder 

• Smoked paprika 

• tumeric

• Allspice

• curry powder

• S + P

• cumin

• garam masala

• bay leaf

• olive oil

• yellow onion, thinly sliced 

• red pepper, sliced

• can of crushed tomatoes (you can also use tomato sauce)

• tomato paste

• 1/2 cup fresh cilantro, chopped 

• Rice (jasmine or Basmati)

• Tumeric

INSTRUCTIONS 

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onions and pepper, and season with salt and pepper. Reduce the heat to medium and cook until the onions are translucent.

2. Add The garlic and sautee for 5 min making sure it doesn’t burn. Add the potatoes, paneer and chickpeas (with the chickpea water). Stir in the tomato paste and add the bay leaf if using.

3. Add the can of tomatoes along with all the spices and some water. When the potatoes are cooked, add the coconut milk and season with more salt and pepper.

4. Serve with Rice and Naan and garnish with Cilantro.