Indian pancakes with carlin pea saag and paneer

Prep time: 25 minutes
Cooking time: 35 minutes

Serves 4

Ingredients:

For the chickpea pancakes:

• 150g chickpea (gram) flour
• ½ tsp ground turmeric
• 1 tsp garam masala
• ½ tsp baking powder
• 1 tsp salt
• 1 tbsp chopped coriander leaves
• 200ml water
• 2 tbsp vegetable oil, plus extra for frying

For the carlin pea saag:

• 1 tbsp vegetable oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 2cm piece of ginger, grated
• ½  green finger chilli, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tbsp tomato puree
• 200ml vegetable stock
• 400g cooked carlin peas (drained if from a tin)
• 125g spinach leaves
• Salt to taste

For the paneer:

• 200g paneer, cut into 2cm cubes
• 1 tbsp vegetable oil
• 4 tsp lime pickle, chopped if necessary 

To serve:

• 4 tbsp Natural Yoghurt
• Fresh coriander leaves

Method:

1. Pancake batter: Mix the flour, turmeric, garam masala, baking powder, salt and coriander in a bowl. Whisk in the water until smooth, then stir in the oil. Leave to rest for 20 minutes.
2. Saag: Heat the oil in a frying pan. Cook the onion until soft and golden 3-4 min. Add the garlic, ginger and chilli and fry for a minute. Stir in the spices and tomato purée, then add the stock and allow to bubble and thicken. Tip in the peas and spinach, simmer for 2 minutes and season.
3. Paneer: Fry the paneer in oil until golden on all sides. Tip into a bowl and stir through the chopped lime pickle.
4. Pancakes: Heat a little oil in a non-stick frying pan over medium heat. Add a large spoonful of batter for each pancake. Cook for 1–2 minutes until golden around the edges, then flip and cook the other side until puffed up. Transfer to a plate and keep warm. Repeat to make 4 pancakes.
5. Serve: Put a pancake on each plate, spoon over the saag, top with the paneer, yoghurt and coriander.