Pan-fried tandoori paneer

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

with turmeric potatoes and carrot 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 AND PREPARE THE VEGETBALES:

Peel and grate the carrots and place into a small bowl. Add the toasted shallot and nigella seeds, drizzle with oil and season with salt. Toss to combine and set aside. Slice the silverbeet into ½ cm slices discarding the stalks. Cut the paneer into 2 cm cubes. Remove the curry leaves from their stalks.
2. TO COOK THE CURRY LEAVES AND TURMERIC POTATOES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the curry leaves and cook for 30-60 secs, then remove from the pan, add to the bowl with the carrots and toss to combine. Place the pan back over a medium-high heat with another drizzle of oil, once hot add the steamed potatoes and cook for 5-6 mins. Add the turmeric oil, and silverbeet and cook for a further 2-3 mins or until the potatoes are cooked through. Place into a serving dish and season with salt and pepper and cover to keep warm
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 onto plates. Spoon over the carrot kachumber. Mix together to eat.