Name: Paneer & chickpea fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
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

Paneer & chickpea fry

Enjoy this fragrant paneer and chickpea fry with onion pickle garnish as part of an Indian-inspired feast

30 min total 10 min prep 20 min cook 4 382 cal

Instructions

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1 First, make the pickle. Combine the lemon juice, onion and pinch of salt in a small bowl. Set aside.
2 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 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 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.