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Paneer and chickpea curry

Ingredients

• 1 tbsp tikka masala paste
• 125g natural yogurt
• 70g paneer, cut into 1cm cubes
• ½ tbsp rapeseed oil
• 1 large red onion, thinly sliced
• 1 red pepper, deseeded and thinly sliced
• 400g tin chickpeas, drained and rinsed
• 5g coriander leaves, finely chopped
• 10g mint leaves, finely chopped, plus extra to garnish
• ½ lemon, juiced, plus wedges to serve
• ¼ tsp ground cumin
• 2 wholewheat chapatis

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