Green tikka chickpeas & paneer

Name: Green tikka chickpeas & paneer
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: ½ tsp Vegetable or Sunflower Oil; 226 g pack paneer cut into 2cm cubes; 3 tbsp Cooks' Ingredients Green Tikka Masala Paste; 25 g pack coriander, leaves picked, stalks finely chopped; 300 g pouches Chickpeas, Spinach & Quinoa; 4 mini naans; 2 tbsp mango chutney

Say hello to your new favourite spice paste – Green Tikka! It adds oodles of zingy, aromatic flavour to all kinds of dishes. We’ve used paneer in this recipe but halloumi or firm tofu also work a treat.

4.5 out of 5 stars(5) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ tsp Vegetable or Sunflower Oil
226g pack paneer cut into 2cm cubes
3 tbsp Cooks' Ingredients Green Tikka Masala Paste
½ x 25g pack coriander, leaves picked, stalks finely chopped
2 x 300g pouches Chickpeas, Spinach & Quinoa
4 mini naans
2 tbsp mango chutney

In a frying pan, heat the oil over a medium-high heat. Fry the paneer for 5 minutes, turning the cubes regularly so each side browns. Transfer to a plate, then lower the heat to medium, spoon the tikka paste into the pan and cook for 1 minute. Add the coriander stalks, chickpea pouches, fried paneer and 4 tbsp water to the pan; season and cook for 5 minutes, until piping hot.
Meanwhile, put another frying pan over a high heat, sprinkle each naan with 1 tbsp water and fry for 2 minutes on each side. Divide the paneer mixture between 4 plates, add ½ tbsp mango chutney to each, sprinkle over the coriander leaves and serve with the naan.

Typical values per serving when made using specific products in recipe