Paneer & chickpea fry
By Tom Kerridge
Enjoy this fragrant paneer and chickpea fry with onion pickle garnish as part of an Indian-inspired feast
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 382
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fat 25g
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saturates 14g
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carbs 16g
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sugars 0g
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fibre 6g
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protein 22g
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salt 0.1g
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
Method
First, make the pickle. Combine the lemon juice, onion and pinch of salt in a small bowl. Set aside.
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.
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.
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.
