Paneer Masala and Chive Chapatis Recipe
Some children are unsure about curries as they’re scared of spiciness, but this gentle and creamy recipe is super kid-friendly as it’s not hot at all – just deliciously warming. Chapatis are quick and easy little flatbreads that are perfect for scooping up that yummy masala. I triple dare you to try it!
Easy Paneer Masala and Chive Chapatis Recipe
Paneer Masala and Chive Chapatis Recipe is a delightful fusion of rich, aromatic spices and soft, homemade chapatis that bring warmth and comfort to your table. With its easy-to-follow steps, it’s an inviting dish perfect for kids.
PREP TIME
20 minutes
COOK TIME
45 minutes
TOTAL TIME
1 hour 5 minutes
SERVINGS
4
Ingredients
- 2 tbsp rapeseed oil, plus a splash
- 250g (9oz) paneer, cut into 3cm (1 1/4 inch) chunks
- 20g (3/4 oz) unsalted butter
- 1 small onion, chopped
- 1 large garlic clove, chopped
- 1/2 thumb of ginger, grated
- 1/2 carrot, grated
- 2 tsp ground fenugreek (optional)
- 1/2 tsp ground cinnamon
- 2 large pinches of ground cloves
- 1/2 tsp chilli flakes (optional but encouraged)
- 1 heaped tbsp tomato purée
- 400g (14oz) passata (or can of chopped tomatoes, blitzed until smooth)
- 1 vegetable stock pot or stock cube
- 200g (7oz) frozen peas, defrosted
- 400g (14oz) can beluga or green lentils, drained and rinsed
- 3 tbsp double cream
- 1 tbsp honey
- Salt and freshly ground black pepper
- 80g (2 3/4 oz) wholemeal flour
- 80g (2 3/4 oz) plain flour, plus a little extra for rolling
- 1/2 tsp salt
- 1 tbsp olive oil
- 3 tbsp finely chopped chives
- Vegetable or sunflower oil, for frying
For the curry
For the chapatis
Instructions
- To make the curry: Pour all but a splash of the oil into a medium frying pan over a medium heat. Once hot add the paneer and fry, turning often, for 10 minutes or until deep golden brown all over. Carefully lift the paneer onto kitchen paper to degrease, then leave the pan to one side.
- Start the sauce by melting the butter and the last of the oil in a large saucepan over a low heat. Once the butter is sizzling, add the onion and garlic and cook, stirring regularly, until softened.
- Add the ginger, carrot, and all the spices, then lower the heat and stir regularly to allow the spices to develop.
- Dollop in the tomato purée and stir to coat the veg. Then tip in the passata, stock pot or cube, and 250ml (9fl oz) water. Bring to a slow simmer and cook for about 10 minutes. Lower the heat when it is thick and saucy.
- Then add the paneer, peas, lentils, cream, honey, and seasoning. Cook for a further 5 minutes to bring it all together, then turn off the heat and cover with a lid.
- To make the chapatis: Tip both flours and salt into a large mixing bowl and give it a quick mix. Stir in the olive oil, chives, and 4–6 tablespoons of warm water to make a soft, sticky dough.
- Knead the dough on a lightly floured surface for 4 minutes or until smooth, then divide it into eight pieces about 30g (1oz) each. Roll each piece into a ball and leave to rest for 10 minutes under a damp tea towel.
- Lightly flour your work surface and then roll out the dough balls into super-thin circles, like small tortillas.
- Reheat the frying pan that you cooked the paneer in over a medium heat and grease very lightly with oil. Preheat the oven to 130°C (110°C fan/250°F/Gas 1/2).
- When the pan starts smoking, carefully slide a chapati in. Cook for about 30 seconds until the underside has browned slightly, then flip it over using tongs and cook on the other side. Transfer to an ovenproof plate, cover with the tea towel, and pop in the oven to keep warm while you cook the rest.
- Reheat the curry and give it a final taste, then serve with a splash of cream, chopped coriander, crispy onions, and those scrummy chapatis on the side.