Name: Paneer & chickpea fry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp ghee (or use sunflower oil or butter) -; 250g paneer, chopped -; 1 onion, sliced -; 3 garlic cloves, chopped -; 1 tsp ground turmeric -; ½ tsp chilli powder -; ½ tsp cardamom seeds -; 1 red chilli, sliced -; 5 curry leaves -; 1 green pepper, cut into large chunks -; 400g can chickpeas, drained -; ½ bunch of coriander, roughly chopped -; ½ lemon, juiced -; ½ red onion, sliced -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Paneer & chickpea fry

1. 2 tbsp ghee (or use sunflower oil or butter) -

2. 250g paneer, chopped -

3. 1 onion, sliced -

4. 3 garlic cloves, chopped -

5. 1 tsp ground turmeric -

6. ½ tsp chilli powder -

7. ½ tsp cardamom seeds -

8. 1 red chilli, sliced -

9. 5 curry leaves -

10. 1 green pepper, cut into large chunks -

11. 400g can chickpeas, drained -

12. ½ bunch of coriander, roughly chopped -

13. ½ lemon, juiced -

14. ½ red onion, sliced -

How to cook deliciously - Paneer & chickpea fry

1. Stage

First, make the pickle. Combine the lemon juice, onion and pinch of salt in a small bowl. Set aside.

2. Stage

Heat half the ghee in a frying pan and fry the paneer for 10 mins, stirring until lightly brown and crisp on all sides. Scoop out onto a plate using a slotted spoon.

3. Stage

Heat the rest of the ghee in the pan over a high heat, and fry the onions for 5 mins until starting to brown at the edges. Add the garlic, turmeric, chilli powder, cardamom seeds, chilli, curry leaves and pepper, and stir-fry for 5 mins until the onions are caramelised.

4. Stage

Return the paneer to the pan along with the chickpeas and a large splash of water, and simmer everything for 5 mins until the liquid has evaporated and the mixture is sticky. Season with salt, then spoon into a dish and top with the coriander and pickled onions.