Craving a mouthwatering, protein-packed meal that comes together in just 30 minutes? Look no further than this sensational Quick Chole and Paneer Tofu Curry with Greens! This vibrant Indian-inspired dish is a perfect blend of hearty chickpeas, creamy paneer (or tofu), and nutrient-rich greens that will tantalize your taste buds and save you precious time in the kitchen. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves bold, exciting flavors, this recipe is about to become your new go-to comfort meal.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas (chole), drained and rinsed
- 200 grams paneer or tofu, cubed
- 2 cups mixed greens (spinach, kale)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
Instructions
- Begin by preparing all your ingredients. Drain and rinse the can of chickpeas (chole) and set aside. Cube the paneer or tofu into bite-sized pieces. Chop the onion and tomatoes, and prepare the mixed greens by washing and roughly chopping them if necessary.
- In a large pan or skillet, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the chopped onion to the pan and sauté for 3-4 minutes until it becomes translucent and slightly golden.
- Stir in 1 tablespoon of ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
- Next, add the chopped tomatoes to the pan. Cook for about 5 minutes, stirring occasionally, until the tomatoes are soft and mushy.
- Once the tomatoes are cooked, add 1 teaspoon of coriander powder and salt to taste. Mix well and let the spices cook for a minute.
- Now, add the drained chickpeas to the pan, stirring to combine them with the onion and tomato mixture. Cook for about 3-4 minutes, allowing the chickpeas to absorb the flavors.
- Add the cubed paneer or tofu to the pan, along with 1 teaspoon of garam masala. Gently mix everything together, being careful not to break the paneer or tofu. Cook for an additional 3-4 minutes.
- Finally, add the mixed greens to the pan. Stir well and cover the pan, allowing the greens to wilt and cook down for about 2-3 minutes.
- Once the greens are cooked, give the curry a final stir and adjust the seasoning if necessary. Remove from heat.
- Serve the Quick Chole and Paneer Tofu Curry hot with steamed rice, naan, or your choice of bread. Enjoy your meal!
Tips
- For the best flavor, use fresh spices and toast your whole spices briefly before adding other ingredients to release their aromatic oils.
- If using tofu, press it well before cubing to remove excess moisture and help it absorb more flavor.
- Choose a mix of greens like spinach and kale for added nutrition and varied texture.
- Don't rush the onion and tomato base - letting it cook down properly develops a rich, deep flavor.
- Be gentle when stirring paneer or tofu to prevent breaking the delicate cubes.
- For a vegan version, substitute paneer with firm tofu and ensure all other ingredients are plant-based.
- This curry tastes even better the next day, so don't hesitate to make it in advance for meal prep!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 18g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 20mg
