Paneer & cheddar sandwich
Fan of a cheese sandwich? This paneer and cheddar version is one you must try. The caramelised onion, mustard and cumin seeds add another layer of flavour
Paneer & chickpea pulao
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 8 curry leaves(optional)
- 2 green chilliesfinely chopped
- 2 medium onionsthinly sliced
- 5 garlic clovesfinely chopped
- 2 tomatoesroughly chopped
- 1 tsp chilli powder(ensure gluten-free, if necessary)
- 1 tsp garam masala
- 1 tsp ground cumin
- 400g can chickpeasdrained and rinsed
- 225g paneercut into small rectangles
- 300g basmati rice
- 10g coriander leavesfinely chopped
- yogurt(to serve)
Nutrition: Per serving
- kcal414
- fat16g
- saturates7g
- carbs48g
- sugars4g
- fibre5g
- protein18g
- salt1.3g
Method
step 1
Heat the oil in a pan that has a lid. Add the cumin and mustard seeds and let them sizzle until fragrant. Then add the curry leaves, chillies and onions and cook on medium heat for 5-8 mins until softened. Add the garlic and cook for another minute before tipping in the tomatoes. Cook for 5 mins more until the tomatoes begin to soften.
step 2
Add the spices and 1½ tsp salt and cook for 1 min. Mix in the chickpeas and paneer, followed by the rice, then pour in 700ml boiling water from the kettle. Bring the mixture to a boil, covering the pan with the lid.
step 3
Cook on a low heat for 12 mins then, before removing the lid, allow to rest for 10 mins. Serve with a sprinkling of the coriander and a dollop of yogurt.