Pan-fried tandoori paneer

Name: Pan-fried tandoori paneer
Cook time: 20 min
Yield: 2
Cuisine: South Asia

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 2 people

Cooking Instructions:

1. TO MAKE THE KACHUMBER AND PREPARE THE VEGETABLES:
Peel and grate the carrot and place into a small bowl. Add the toasted shallots 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 carrot 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 then cook for a further 2-3 mins or until the potatoes are cooked through. Place into a serving dish, 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 then 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.