Paneer & chickpea fry

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

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 382
  • fat 25g
  • saturates 14g
  • carbs 16g
  • sugars 0g
  • fibre 6g
  • protein 22g
  • salt 0.1g


  • 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


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

  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. 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. 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.

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