A recipe from ” Chetna’s Healthy Indian” by Chetna Makan.
Ingredients
- 100 ml natural yogurt
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp salt
- 1 tbsp sunflower oil
- 225 g paneer cut into rectangles
- 200 g mixed salad leaves
- Sliced red chilli to garnish
- For the dressing:
- 2 tsp olive oil
- 6 garlic cloves roughly chopped
- 25 g toasted peanuts
- 1 red chilli roughly chopped
- ¼ tsp salt
- 2 tbsp water
- 2 tbsp water
Servings:
Instructions
- First, prepare the paneer. Combine the yogurt, cumin, turmeric and salt in a bowl. Add the paneer pieces, mix well and leave to marinate for 10 minutes.
- To make the dressing, heat one teaspoon of the olive oil in a large frying pan over medium heat. Add the garlic and cook for one minute, then add the peanuts, chilli and salt and cook for a few seconds more.
- Transfer the peanut mixture to a mini food processor, add the remaining oil and the measured water and blitz the mixture to a paste.
- Set the frying pan you used to make the dressing over medium heat. Heat the sunflower oil then add the paneer pieces and fry for a minute on each side, until slightly golden.
- Transfer them to a bowl, cover closely with cling film (to keep the paneer soft) and set aside while you prepare the salad.
- Arrange the salad leaves in a large serving bowl. Pour over the dressing and toss well.Lay the paneer pieces on top of the salad, scatter over some sliced red chilli to garnish and serve immediately.
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