Spiced Paneer and Chickpea Meal Prep
Spiced Paneer and Chickpea Meal Prep
Ingredients
For the Paneer Marinade
- 7 ounces paneer, cut into 1/2-inch thick fingers
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
For the Chickpea Stir-fry
- 2 tablespoons olive oil, divided
- 1 onion, medium, finely chopped
- 1 bell pepper, medium, any color, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 15 ounces canned chickpeas, 1 can, rinsed and drained
- 14.5 ounces diced tomatoes, 1 can, undrained
- 5 ounces spinach, fresh
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the paneer marinade: In a medium bowl, combine the paneer fingers with salt, black pepper, chili powder, coriander powder, garam masala, ginger-garlic paste, plain yogurt, and lemon juice. Mix well to ensure all paneer pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min
- 2
While the paneer is marinating, prepare the chickpea stir-fry. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes, until softened.
⏱️ 7 min
- 3
Add the minced garlic and grated ginger to the skillet. Cook for another 1 minute until fragrant. Stir in the cumin powder and turmeric powder, cooking for 30 seconds until aromatic.
⏱️ 2 min
- 4
Add the rinsed and drained chickpeas and the can of diced tomatoes (undrained) to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld.
⏱️ 12 min
- 5
While the chickpea mixture simmers, cook the marinated paneer. Heat the remaining 1 tablespoon of olive oil in a separate non-stick skillet over medium-high heat. Add the marinated paneer in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and slightly crispy.
⏱️ 12 min
- 6
Once the chickpea mixture has simmered, stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted. Season the chickpea stir-fry with salt and black pepper to taste.
⏱️ 3 min
- 7
Divide the chickpea stir-fry evenly among four meal prep containers. Top each portion with the cooked spiced paneer. Garnish with fresh chopped cilantro before serving or sealing for meal prep.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Paneer and Chickpea Meal Prep
For the Paneer Marinade
- 7 ounces paneer, cut into 1/2-inch thick fingers
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
For the Chickpea Stir-fry
- 2 tablespoons olive oil, divided
- 1 onion, medium, finely chopped
- 1 bell pepper, medium, any color, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 15 ounces canned chickpeas, 1 can, rinsed and drained
- 14.5 ounces diced tomatoes, 1 can, undrained
- 5 ounces spinach, fresh
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the paneer marinade: In a medium bowl, combine the paneer fingers with salt, black pepper, chili powder, coriander powder, garam masala, ginger-garlic paste, plain yogurt, and lemon juice. Mix well to ensure all paneer pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min - 2
While the paneer is marinating, prepare the chickpea stir-fry. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes, until softened.
⏱️ 7 min - 3
Add the minced garlic and grated ginger to the skillet. Cook for another 1 minute until fragrant. Stir in the cumin powder and turmeric powder, cooking for 30 seconds until aromatic.
⏱️ 2 min - 4
Add the rinsed and drained chickpeas and the can of diced tomatoes (undrained) to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld.
⏱️ 12 min - 5
While the chickpea mixture simmers, cook the marinated paneer. Heat the remaining 1 tablespoon of olive oil in a separate non-stick skillet over medium-high heat. Add the marinated paneer in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and slightly crispy.
⏱️ 12 min - 6
Once the chickpea mixture has simmered, stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted. Season the chickpea stir-fry with salt and black pepper to taste.
⏱️ 3 min - 7
Divide the chickpea stir-fry evenly among four meal prep containers. Top each portion with the cooked spiced paneer. Garnish with fresh chopped cilantro before serving or sealing for meal prep.
⏱️ 3 min