Paneer & chickpea fry

• ghee↗2 tbsp tbsp

  (or use sunflower oil or butter)

• paneer250g g

  chopped

• onion↗1

  sliced

• garlic cloves↗3

  chopped

• ground turmeric↗1 tsp tsp
• chilli powder↗½ tsp tsp
• cardamom seeds↗½ tsp tsp
• red chilli↗1

  sliced

• curry leaves↗5
• green pepper↗1

  cut into large chunks

• chickpeas↗400g can g

  drained

• coriander½ bunch of

  roughly chopped

• lemon↗½

  juiced

• red onion↗½

  sliced

Step-by-step instructions

1. 1

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

2. 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. 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. 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.