This makes a delicious quick meal that we all love. It’s really versatile – you can serve it as a sabji (which means vegetable dish) with rotis, naan or chapatis, or as a pulao to use up leftover rice. Eat it on its own as a supper, or as a delicious addition to a family picnic, or even for children’s lunchboxes.
Serves 4
Ingredients
2 onions, roughly chopped
fresh green chillies (optional)
2-3 tbsp sunflower oil
1 tsp cumin seeds
fresh curry leaves
garlic powder or fresh garlic cloves
1 large tomato, chopped
1 tsp salt
1 tsp turmeric powder
1 tsp garam masala
½ tsp chili powder
1 tsp ground cumin
1 400g tin chick peas, drained and rinsed
200g paneer, cubed
2-3 hard boiled eggs
280g cooked basmati rice
lemon or lime to serve
yoghurt to serve
Method
– Add the oil to a hot pan. Add the cumin seeds, chopped onion, garlic, curry leaves and chopped green chillies, if using. Cook for 7-8 minutes until the onion is a light golden colour and then add the tomato.
– Add the remaining spices to the pan and mix thoroughly.
– Add the chickpeas, cubes of paneer and chopped hard boiled eggs. Mix and cook for 2 minutes.
– Add a large handful of fresh coriander leaves and the cooked rice and heat through.
Finish with a good squeeze of lime or lemon, and a drizzle of yoghurt, and serve.