Chana and Paneer Kachumber

June 20, 2023
Created by Chef Freyka Nuñez Del Prado
Serves 4
  • 1 can garbanzo beans
  • 1 packet paneer cheese
  • 1/2 Tbsp garam masala
  • 1 tsp cumin powder
  • 1 tsp garlic minced
  • 1/2 small red onion finely diced
  • 2 large tomatoes seeded and wedged
  • 1 large english cucumbers scored, seeded, sliced in half moons
  • 1 large carrot matchstick or julienne
  • 4 medium radishes
  • 1 small jalapeno finely diced
  • 1/4 bunch cilantro roughly chopped
  • 2 sprigs fresh mint roughly choped
  • 1 lime juiced
  • salt
  • ground black pepper
  • 1 tsp cumin toasted

Preheat a large sauté pan, add a little oil or ghee, sauté the garbanzo beans and paneer cheese. When both get warm and sizzling, add the spices and garlic, sauté until fragrant. Transfer to a sheet pan and chill in fridge. Peel and finely dice the red onion, wash them with a pinch of salt with abundant water.

Prepare all ingredients as directed in ingredient list.

If using, seed and dice the jalapeño. To reduce the heat, remove the veins as well as the seeds before dicing.

Place all the cut vegetables into a large bowl and toss with the cilantro, lime juice, salt, and pepper. Season with the ground cumin.

Transfer to platter, and garnish with the garbanzos and paneer mixture.