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Lightly bash the cardamom pods then gently warm in a dry pan. After a minute add in your oil and increase the temperature to a medium heat. Once the oil is hot add the paneer cooking until golden on at least three sides.Once cooked which should only take 2-3 minutes set to one side and keep warm.
For the avocado cream simply blitz all ingredients together in a blender and taste for seasoning adjusting if necessary to your taste.
For the lime slaw, prepare ingredients as noted and combine in a large bowl, storing in the fridge if you’re not serving straight away.
For the charred pickled jalapeños simply place directly over a naked flame until they begin to blacken or place in an extremely hot frying pan. Slice and serve with the slaw.
Warm the chipatis either in the oven or in a dry frying pan.

Serve everything DIY style.