Veggie Paneer Jalfrezi

Up the chilli if you’re in the mood for something a little spicier. Not a fan of chickpeas? Simply double the paneer.

Hands-on time 20min. Cooking time about 45min. Serves 4

● 2tbsp vegetable oil

● 225g block paneer, cut into 2cm cubes

● 2 onions, roughly chopped

● 1 each red and green pepper, deseeded and sliced

● 1 red chilli, deseeded and finely chopped

● 2 garlic cloves, crushed

● 1tbsp ground cumin

● 1tbsp garam masala

● 1tsp ground coriander

● 1tsp ground turmeric

● 6 tomatoes, roughly chopped

● 400g tin chickpeas, drained and rinsed

● Juice 1 lemon

1 Heat 1tbsp oil in large pan over medium heat. Fry paneer for 5min, turning regularly, until browned all over. Remove to a plate.

2 Add remaining oil to the pan, lower heat and fry onions for 20min, stirring occasionally, until completely softened, adding peppers for the final 5min. Add chilli, garlic and spices to the pan and fry for 2min, until fragrant. Stir through ¾ of the tomatoes, 200ml water and 1½tsp fine salt, bring to the boil, then simmer, stirring occasionally, for 10min, until tomatoes have broken down.

3 Return paneer to the pan with remaining tomatoes and chickpeas; simmer for 2min. Stir through lemon juice, check seasoning; serve with the mango relish (see page 144).

PER SERVING 381cals, 21g protein, 21g fat (9g saturates), 22g carbs (12g total sugars), 8g fibre