Chana Masala Loaded Paneer Chips
with Coriander, Pickled Onion, Tomato and Cucumber
- Sulphites
- Mustard
- Milk
Hand-picked by one of our chefs, this recipe is a favourite for a reason. Emma says, "I love this recipe because it's a fun and comforting twist on a fakeaway. We've paired crispy chips with richly spiced chana masala style chickpeas, then brightened it all up with a fresh, zesty crunch of pickled onions, tomato and cucumber. It’s a fun and satisfying fusion that feels like a real treat."
Ingredients
700 grams
Potatoes
1 sachet(s)
Tandoori Masala Mix
1 unit(s)
Red Onion
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 carton(s)
Chickpeas
125 grams
Baby Plum Tomatoes
1 bunch(es)
Coriander
1 unit(s)
Baby Cucumber
50 grams
Korma Curry Paste
(Contains: Mustard)
40 grams
Mango Chutney
50 grams
Greek Style Salad Cheese
(Contains: Milk)
200 grams
Paneer
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over half the tandoori masala mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve, peel and slice the red onion as thinly as you can.
Pop half the red onion into a medium bowl and add the cider vinegar and sugar for the pickle (see pantry for amount).
Add a pinch of salt, mix together and set aside to pickle.
Drain and rinse the chickpeas in a sieve.
Quarter the baby plum tomatoes.
Roughly chop the coriander (stalks and all).
Trim the cucumber, then halve lengthways. Thinly slice widthways.
Cut the paneer into 2cm cubes.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly.
Next, add the remaining red onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.
Add the korma curry paste and remaining tandoori masala mix. Fry until fragrant, 1 min more.
Stir in the chickpeas and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until thickened slightly, 4-5 mins.
Meanwhile, add the baby plum tomatoes and cucumber to the bowl with the pickled onion.
Drizzle in some olive oil and toss to coat. Set aside for later.
Once the chickpeas are tender and the sauce has thickened slightly, roughly mash a quarter of the chickpeas with the back of a fork to thicken the sauce.
Once thickened, stir in the mango chutney and half the coriander. Season with salt and pepper and remove from the heat.
If the sauce is looking too thick, add a splash of water to loosen.
When everything's ready, share the spiced fries between plates. Spoon over the curried chickpeas and paneer.
Top with the pickled onion, tomato and cucumber salad.
Crumble over the Greek style salad cheese and sprinkle over the remaining coriander to finish.
