Paneer & Chickpea Curry with Labneh & Naan
Ready to Cook

Paneer & Chickpea Curry

with Labneh & Naan

35 MIN
4 Servings
Wellness at Blue Apron
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Available Options

  • Keep it Vegetarian
    I don't want to make any changes to my meal
  • add Boneless Chicken Breast Pieces
    add 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    • Keep it Vegetarian

    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This hearty vegetarian curry features tender paneer (a type of firm, fresh cheese that holds up against heat), vadouvan curry powder, spinach, and savory-sweet tomato achaar. You'll serve the curry with a side of warm naan bread.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Paneer & Chickpea Curry with Labneh & Naan
    Title
    • 8 oz Paneer Cheese
    • 2 15.5-Oz Cans Chickpeas
    • 4 Pieces Naan Bread
    • ¼ cup Tomato Achaar
    • ½ cup Cream
    • 2 8-Oz Cans Tomato Sauces
    • 6 oz Baby Spinach
    • 2 tsps Vadouvan Curry Powder
    • ¼ cup Labneh Cheese
    • 2 Single-Use Aluminum Trays
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & bake the trays
    1 Prepare the ingredients & bake the trays

    Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. Between the two trays, evenly divide the spinach, tomato sauce, tomato achaar, cream (shaking the packet before opening), curry powder, drained chickpeas, and paneer (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the trays with foil; place directly onto an oven rack and bake 24 to 26 minutes, or until the liquid is slightly thickened. Remove from the oven. Carefully remove the foil; stir to combine.

    Warm the naan & serve your dish
    2 Warm the naan & serve your dish

    Once the trays have baked about 15 minutes, place the naan on a piece of foil; drizzle each with olive oil. Stack the naan and wrap them in the foil. Place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays topped with the labneh. Serve the warmed naan on the side. Enjoy! 

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    Paneer & Chickpea Curry

    Prepare the ingredients & bake the trays
    1 Prepare the ingredients & bake the trays

    Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. Between the two trays, evenly divide the spinach, tomato sauce, tomato achaar, cream (shaking the packet before opening), curry powder, drained chickpeas, and paneer (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the trays with foil; place directly onto an oven rack and bake 24 to 26 minutes, or until the liquid is slightly thickened. Remove from the oven. Carefully remove the foil; stir to combine.

    2 Warm the naan & serve your dish

    Once the trays have baked about 15 minutes, place the naan on a piece of foil; drizzle each with olive oil. Stack the naan and wrap them in the foil. Place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays topped with the labneh. Serve the warmed naan on the side. Enjoy! 

    Warm the naan & serve your dish
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