Tandoori seared paneer

Name: Tandoori seared paneer
Cook time: 20 min
Yield: 1
Cuisine: South Asia

with turmeric rice salad and mint raita

Ready in around 20 mins

RECIPE FACT:

Turmeric has been used as a natural dye for fabrics and cosmetics due to its intense yellow colour.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE TANDOORI PANEER AND VEGETABLES:
Remove the paneer from its packaging and slice into 2 cm cubes. Place the paneer into a bowl with the tandoori marinade, season with salt and turn to coat well. Leave to marinate. Using half the red onion, peel and cut into ½ cm slices. Cut the roasted capsicum into 1/2 cm strips.
2. TO COOK THE VEGETABLES AND TURMERIC RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the red onion and capsicum then cook for 3-4 mins, stirring often to create a char. Open the bag of turmeric brown rice, squeezing gently on the bag to break up any large clumps. Add to the pan and cook for 2-3 mins. Remove from the pan into a salad bowl and allow to cool.
3. TO PREPARE THE TURMERIC RICE SALAD:
Add the baby spinach to the salad bowl and season with salt and pepper. Just before serving, pour in the lime and ginger dressing and toss to combine.
4. TO COOK THE TANDOORI PANEER:
Wipe out the pan and place back over a medium-high heat with a drizzle with oil. Once hot, add the paneer and cook for 3-4 mins, turning regularly to brown.
TO SERVE:
Spoon the turmeric rice salad into a bowl. Top with the tandoori seared paneer and dollop with mint raita. Sprinkle over toasted almonds and raisins.