Carrot pakoras
Forget food waste and use up bits of limp veg to make these sensational pakoras. Broccoli, cauliflower, green beans, courgettes and cabbage also work well
Paneer & chickpea fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp ghee(or use sunflower oil or butter)
- 250g paneerchopped
- 1 onionsliced
- 3 garlic cloveschopped
- 1 tsp ground turmeric
- ½ tsp chilli powder
- ½ tsp cardamom seeds
- 1 red chillisliced
- 5 curry leaves
- 1 green peppercut into large chunks
- 400g can chickpeasdrained
- ½ bunch of corianderroughly chopped
For the onion pickle
Nutrition: Per serving
- kcal382
- fat25g
- saturates14g
- carbs16g
- sugars5g
- fibre6ghigh
- protein22g
- salt0.1g
Method
step 1
First, make the pickle. Combine the lemon juice, onion and pinch of salt in a small bowl. Set aside.
step 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.
step 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.
step 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.
