5.0
(1)
Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
In a frying pan, heat the oil over medium heat and toast the cumin seeds for a couple of minutes.
Step 2
Add the onion and cook for a few minutes until translucent and starting to soften.
Step 3
Add the ginger and garlic and cook for another minute.
Step 4
Add the spices, stir well and cook for another minute or so.
Step 5
Add the chopped tomatoes, stir well to ensure the spices don't stick to the base of the pan. Bring to the boil, then reduce to a simmer and cook for five to ten minutes until the sauce has reduced and thickened. By doing this now, your sauce won't become watery in the slow cooker when the red pepper releases moisture as it cooks.
Step 6
Transfer the sauce to the slow cooker, add the red pepper and chickpeas.
Step 7
Cook on low for 6-7 hours.
Step 8
Just before serving, heat a little oil in a pan and fry the paneer cubes for 2-3 minutes, turning, until they are brown on all sides.
Step 9
Sprinkle the black onion seeds on the chickpea curry, top it with the paneer and serve with rice or naan bread.
Your folders
veganinthefreezer.com
4.8
(36)
480 minutes
Your folders
hintofhelen.com
4.6
(22)
4 hours
Your folders
happyveggiekitchen.com
240 minutes
Your folders
abc.net.au
15 minutes
Your folders
taste.com.au
4.7
(58)
395 minutes
Your folders
theglutenfreeblogger.com
4.5
(43)
4 hours
Your folders
tamingtwins.com
5.0
(78)
180 minutes
Your folders
slowcookergourmet.net
180 minutes
Your folders
deliciousmagazine.co.uk
5.0
(2)
Your folders
easycheesyvegetarian.com
5.0
(14)
300 minutes
Your folders
vegrecipesofindia.com
4.8
(30)
25 minutes
Your folders
tasteofhome.com
4.5
(2)
4 hours
Your folders
kitchentreaty.com
4.8
(21)
480 minutes
Your folders
simplyrecipes.com
4.1
(41)
8 hours
Your folders
slenderkitchen.com
5.0
(1)
5 hours
Your folders
flawlessfood.co.uk
5.0
(40)
22 minutes
Your folders
tablespoon.com
Your folders
themodernproper.com
Your folders
thelemonbowl.com
4.3
(418)
240 minutes