Chickpea, Paneer And Vegetable Curry - cooking recipe

Ingredients

2 tbsp peanut oil
1 None onion, thinly sliced
2 cloves garlic, thinly sliced
4 tsp grated fresh ginger
1/3 cup balti curry paste
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 can (14 oz) diced tomatoes
14 oz paneer cheese
5 oz green beans, halved lengthwise
1/4 cup plain yogurt
1/4 cup fresh cilantro leaves

Preparation

Heat half the oil in a large saucepan on high heat. Cook onion, garlic and ginger, stirring, for 3 mins or until onion softens. Add curry paste; cook, stirring, 1 min or until fragrant.
Add chickpeas, tomatoes and 1/2 cup water; bring to a boil. Reduce heat to low; simmer, covered, for 5 mins.
Meanwhile, cut cheese into 1-inch pieces. Heat remaining oil in a large skillet on medium heat. Cook cheese, turning, until browned all over. Remove from pan. Cool slightly then coarsely crumble cheese.
Add beans and yogurt to curry; cook for 5 mins or until beans are tender. Stir in half the cheese; cook until heated through. Serve topped with cilantro and remaining cheese.