Cuisine:

Indian

Ingredients

40g ghee or butter
1 onion, finely chopped
2 garlic cloves, finely chopped
1 long green chilli, finely chopped
450g paneer*, cut into 2.5cm cubes
1 tbsp chaat masala spice*
1 lime, zested, juiced
1 cup coriander leaves, roughly chopped, plus extra, to serve
6 pieces paratha*
1 telegraph cucumber, cut into 12 batons
2 carrots, cut into 24 batons
Sliced red onion, to serve

Preparation

Melt ghee in a large frying pan over high heat. Add onion, garlic and chilli and cook for 2 minutes or until onion is light golden.

Add paneer and chaat masala and cook, tossing occasionally, for 4 minutes or until paneer is golden. Add lime juice and zest and coriander leaves and cook for a further minute or until combined. Season with salt and pepper and set aside to cool slightly.

Top each paratha with 2 cucumber batons, 4 carrot batons and paneer mixture. Scatter with red onion and extra coriander, to serve.

* Paneer, available from supermarkets, delis and Indian food shops, is a soft, uncured cheese.

* Chaat masala is a sweet-sour spice from Indian food shops. Substitute equal quantities of garam masala and crushed coriander seeds.

* Paratha is a type of Indian flatbread. It is available from supermarkets in packets or in the frozen section of Indian food shops.

As seen in Feast magazine, Issue 11, pg85.

Photography by Jason Loucas.