This delicious meal is very easy and ready in less than 30 minutes! Perfect for the whole family.
Ingredients
sunflower/rapeseed/vegetable oil
2 medium onions, roughly chopped
1 tsp cumin seeds
1 tsp black mustard seeds
a small handful of fresh curry leaves
5 garlic cloves, grated
2 green chillies, finely chopped
2 medium tomatoes, roughly chopped
300g basmati rice
400g chickpeas
225g paneer
1 tsp ground cumin
1 tsp chilli powder
1 tsp garam masala
1.5 tsp salt
a small handful of fresh coriander leaves, finely chopped
Method
– Add tbsp of oil to a hot pan. Add the cumin seeds, black mustard seeds, and curry leaves, and let them sizzle.
– Add the onion and cook for 6-8 minutes until lightly golden.
– Add the garlic and chilli. Cook for 2 minutes then add the chopped tomatoes and cook for 5 minutes.
– Meanwhile, wash the rice until the water runs clear. Drain and rinse the chickpeas. Chop the paneer into cubes.
– Once the tomatoes are softened, add the ground cumin, chilli powder, garam masala, and salt. Mix well.
– Add the chickpeas and paneer to the pan and stir through. Then, add the rice and mix well.
– Add 700ml of boiling water, stir through, and cover. Turn the heat down and cook for 12 minutes.
– After 12 minutes, turn the heat off and do not uncover. Let it sit for 10 minutes.
Serve and garnish with some fresh coriander leaves and enjoy!
I like to serve mine with a little bit of natural yoghurt on the side.