Enjoy this fragrant paneer and chickpea fry with onion pickle garnish as part of an Indian-inspired feast
Prep:10 mins
Serves 4
2 tbsp ghee (or use sunflower oil or butter)250g paneer, chopped1 onion, sliced3 garlic cloves, chopped1 tsp ground turmeric½ tsp chilli powder½ tsp cardamom seeds1 red chilli, sliced5 curry leaves1 green pepper, cut into large chunks400g can chickpeas, drained½ bunch of coriander, roughly chopped
STEP 1First, make the pickle. Combine the lemon juice, onion and pinch of salt in a small bowl. Set aside.STEP 2Heat 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.STEP 3Heat 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.STEP 4Return 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.
