Paneer and Chickpea Chaat with Spiced Tamarind Glaze

Heat a small non-stick skillet over medium-high heat. Add the cubed paneer and sear for 2-3 minutes, tossing occasionally, until the edges are golden brown and crisp to the touch.

Toss in the boiled chickpeas and cook for 1 minute until warmed through and slightly toasted.

Remove from heat and immediately drizzle with the spiced tamarind concentrate (mixed with a pinch of cumin and chili powder). Toss quickly to coat every piece in the sticky, tangy glaze.

Transfer to a small bowl and garnish generously with fresh cilantro.

Serve warm, ensuring you get a mix of the creamy paneer and the earthy chickpeas in every bite.