Paneer & Chickpea Curry

Directions

• Prepare the Paneer
  Place the diced paneer into a bowl along with 2 tbsp of cornflour, 2 tbsp of vegetable oil. Give the paneer a mix, coating each piece evenly.
• Place a large non-stick frying pan on the hob and turn the heat on low. (You will need to cook the paneer in batches to seal it). Add 1/3 of the paneer to the pan. Make sure you brown each side of the paneer evenly. Once each side is golden brown, remove the paneer from the pan and place it on a paper towel. Repeat the process until all of the paneer is sealed and cooked.
• Using the same pan, pour the contents of the jar into a pan and heat for 3/5 minutes, on a medium heat, stirring occasionally; until it starts to sizzle and it releases it’s natural oils.
• Add the paneer to the pan and stir. Allow the paneer to cook for 5 minutes before adding the chickpeas to the pan. Mix thoroughly. Turn down the heat and allow the curry to simmer for approximately 10 minutes. (Remember to add a splash of water to the pan throughout the cooking process to ensure the paneer and chickpeas do not stick to the bottom of the pan)
• Once cooked, remove the curry from the hob and serve.
  Optional – Garnish with fresh coriander
• What can I have to accompany this vegetable curry? This curry is delicious when served with rice, naan bread or chapatti.
• Make it your own: (Some like it hot)! If you like your food spicy, why not customise your curry by adding a little more chilli powder or chilli flakes to the tarka mix