Ingredients
- 1 medium onion
- 3 cloves of garlic
- 2 tablespoons coconut oil
- 500g green beans
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri chilli or mild chilli powder
- 1 heaped teaspoon ground coriander
- 4 vine tomatoes, or 200g cherry tomatoes
- a large thumb-size piece of fresh ginger
- 1 lemon
- 1 tablespoon runny honey
- 1 red chilli
- 200g paneer
- 1 lemon
- a small bunch fresh coriander
- a few chapattis or flatbreads
Instructions
- 1
Get all your ingredients together.
- 2
If you're using shop-bought paneer, put the paneer in a bowl of water and leave to soak.
- 3
Peel and finely chop the onion and garlic.
- 4
Put the coconut oil into a heavy bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown.
- 5
Trim the tops from your green beans.
- 6
Add all the dry spices, then turn the heat to low and stir for a little while to toast the spices and release their flavours.
- 7
Roughly chop the tomatoes and peel and roughly chop the ginger .
- 8
Add them to the pan and cook for another 2-3 minutes over a high heat.
- 9
Add the green beans to the pan along with the juice of the lemon and the honey and stir to coat them with the spices.
- 10
Add 100ml of water and cook for a couple of minutes, until the beans have lost their rawness, all the water has evaporated and everything is well coated. This will take about 4 minutes.
- 11
Finely chop the red chilli. Drain the paneer and roughly cut into 2cm slices. Add them to the pan and stir to coat with all the tomatoes and spices.
- 12
Season well with sea salt. Squeeze over the juice of the lemon, then chop the coriander and scatter it over.