Paneer and Pepper Stir-Fry with Naan

• 2 x 225gblocks paneer, cut into 2cm cubes
• 1/2 tspground turmeric
• 3 tbspolive oil
• 1 tspcumin seeds
• 1large onion, cut into thick slices
• 1red pepper, cut into 2cm pieces
• 1green pepper, cut into 2cm pieces
• 3garlic cloves, crushed
• 20gginger, finely grated
• 1green chilli, finely sliced
• 11/2 tsp garam masala
• 1 x 400gtin chopped tomatoes
• 1/2lemon, juiced
• 30gcoriander, roughly chopped
• fine salt
• black pepper
• 4naan breads
• 150gGreek yoghurt

Method

1. 1Toss the paneer with half the turmeric and a pinch of salt. Heat 2 tablespoons of the olive oil in your largest frying pan over a medium-high heat and fry the paneer for 5 minutes, turning, until golden on most sides. Set aside on a plate; if it sits in the sauce for too long it turns rubbery.
2. 2Add the last tablespoon of oil to the pan with the cumin seeds for 20 seconds until they crackle. Add the onion, red pepper and green pepper with a pinch of salt, turn the heat to high and stir-fry for 6 minutes until charred at the edges but still with some bite.
3. 3Stir in the garlic, ginger, green chilli, garam masala and the rest of the turmeric for 1 minute until aromatic.
4. 4Add the chopped tomatoes and half a teaspoon of salt and cook over a high heat for 5 minutes, stirring, until thick and clinging to the vegetables rather than saucy. Add a splash of water if it starts to catch.
5. 5Return the paneer and toss for 2 minutes until hot through. Add the lemon juice, most of the coriander and plenty of black pepper, then taste; it should be sharp, warm with spice and well salted.
6. 6Warm the naan breads under a hot grill or in a dry pan for 1 minute each side until soft and puffed. Serve the paneer with the naan, the Greek yoghurt and the rest of the coriander.

Per serving

kcal

840

protein

36.8g

fibre

7.3g

carbs

76.7g

fat

43.1g