Seared tandoori paneer

Name: Seared tandoori paneer
Cook time: 20 min
Yield: 4

with cauliflower biriyani and mint raita

Ready in around 20 mins

RECIPE FACT:

Did you know, Afghan and Persian rulers introduced paneer to India in the 16th century?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE TANDOORI PANEER:

Remove the paneer from its packaging and slice into 1 cm cubes. Place the paneer into a bowl with the tandoori paste, season with salt and turn to coat well. Leave to marinate.
2. TO COOK THE BIRYANI:

Cut the cauliflower into small bite sized pieces. Add the biryani seasoning to a bowl, pour in 1/2 cup of water and mix well. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the cauliflower and cook for 4-5 mins. Add the peas to the pan and cook for a further 1-2 mins. Open the bag of steamed cardamon rice squeezing gently on the bag to break up any large clumps, add to the pan with the biryani seasoning and baby spinach. Season well with salt and pepper and cook for 1-2 mins until the spinach is wilted. Remove from the pan and cover to keep warm.
3. TO COOK THE TANDOORI PANEER:

Place the pan back over a medium-high heat and drizzle with oil. Once hot, add the paneer and cook for 3-4 mins turning regularly to brown.
TO SERVE:

Spoon biryani into bowls and top with seared tandoori paneer. Dollop with mint raita and sprinkle over toasted cashews and crispy shallots.