Pan-fried tandoor paneer

Name: Pan-fried tandoor paneer
Cook time: 20 min
Yield: 4

with turmeric potatoes and cucumber kachumber

Ready in around 20 mins

RECIPE FACT:

Turmeric was referred to as “Indian saffron” in the Middle Ages.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO MAKE THE KACHUMBER:

Cut the cucumber, cut into 1 cm cubes and place in a bowl. Season with salt, drizzle with oil and toss to combine. Remove the kale leaves from their stalks, pile the leaves on top of each other and slice into ½ cm slices. Cut the paneer into 2 cm cubes. Remove the curry leaves from their stalks.
2. TO COOK THE TURMERIC POTATOES:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the curry leaves and cook for 30-60 secs, then remove from the pan on to a paper towel. Place the pan back over a medium high heat with a drizzle of oil, once hot add the steamed potatoes and cook for 4-5 mins. Add the turmeric oil, and kale and cook for a further 2-3 min. Place into a serving dish and season with salt and pepper.
3. TO COOK THE TANDOORI PANEER:

Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the paneer cubes, season with salt and cook for 3-4 mins turning often to brown. Add the peas, pour in the tandoori sauce and cook for 1-2 mins.
TO SERVE:

Arrange the turmeric potatoes and tandoori paneer into bowls. Spoon over the cucumber kachumber and sprinkle over the curry leaves and toasted shallots and nigella.