Tandoori paneer and peas

Name: Tandoori paneer and peas
Cook time: 20 min
Yield: 2

with quinoa slaw

Ready in around 20 mins

RECIPE FACT:

Paneer is widely used in North Indian cuisine and was originally made from buffalo milk.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO HEAT THE QUINOA:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the steamed quinoa and peas, season with salt and cook for 1-2 mins. Remove from the pan into a salad bowl and allow to cool slightly.
2. TO PREARE THE SLAW:

Peel the carrot and make ribbons by running a peeler the full length along the carrot, rotating after each peel. Add to the salad bowl with the red and green sliced cabbage. Remove the mint leaves from their stalks, roughly chop and add to the salad bowl with the quinoa. Just before serving, season with salt and pepper, pour in the orange and ginger dressing and toss to combine.
3. TO PREAPE THE TANDOOI PANEER AND PEAS:

Cut the paneer into 2 cm cubes. Place the frying pan back over a medium-high heat with a drizzle of oil. Once hot, add the paneer, season with salt and cook for 2-3 mins turning often. Add the tandoori sauce and cook for a further minute.
TO SERVE:

Place quinoa slaw into bowls and spoon in tandoori paneer. Sprinkle over cashews and raisins.