Ingredients

• 3 tablespoon vegetable oil
• 1 yellow onion, finely diced
• 4 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 0.5 teaspoon cayenne pepper
• 1 ounce crushed tomatoes
• 1 ounce chickpeas, drained and rinsed
• 1 cup vegetable broth
• 0.5 cup heavy cream
• 8 ounce paneer cheese, cut into 1-inch cubes
• 4 cup fresh spinach, roughly chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh cilantro, chopped
• 1 lime, cut into wedges

Steps

1. Prepare all ingredients: finely dice the onion, mince the garlic and ginger, drain and rinse the canned chickpeas, chop the spinach, and cut the paneer into 1-inch cubes. Set all ingredients aside on your work surface.
2. Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 1 minute.
3. Add the diced onion and sauté, stirring frequently, until softened and lightly golden, about 5 minutes.
4. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant, stirring constantly to prevent burning.
5. Add the ground cumin, ground coriander, garam masala, turmeric, and cayenne pepper. Stir well to coat the onions with the spices and cook for 1 minute to bloom the spices.
6. Pour in the can of crushed tomatoes (with juices) and stir to combine with the spice mixture, scraping up any browned bits from the bottom of the pot.
7. Add the drained and rinsed chickpeas and vegetable broth. Stir well to combine all ingredients.
8. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium-low. Simmer uncovered for 15 minutes, stirring occasionally, to allow flavors to meld.
9. Stir in the heavy cream or coconut milk until well blended, then gently add the paneer cheese cubes.
10. Simmer for 5 more minutes, stirring gently to avoid breaking the paneer pieces, until the paneer is heated through.
11. Add the chopped spinach in batches, stirring gently after each addition until wilted, about 3-4 minutes total.
12. Taste the curry and adjust seasoning with additional salt and black pepper as needed.
13. Remove from heat and stir in the fresh chopped cilantro.
14. Serve immediately in deep bowls over steamed basmati rice or with warm naan bread. Garnish with additional cilantro and lime wedges on the side.