PANEER & CHICKPEA FRY

Paneer & chickpea fry image

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

Provided by Tom Kerridge

Time 30m

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 382 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium