Having friends over for lunch? After a light dinner? My Curried Paneer Salad is a winner!
Paneer is one of those ingredients that I really rely on. Versatile, great texture and downright delicious.
To serve two, you will need:
220g Paneer (I use Everest as it is found in most supermarkets)
Carrot (sliced or julienne)
White Onion (diced)
Red Cabbage (thinly sliced)
Courgette (sliced or julienne)
Pre-heat your oven for the naan bread and add a griddle pan to a high heat. Start by preparing your vegetables and add to a mixing bowl. Mix in a teaspoon of curry powder or as much as you like. Chop some coriander, add to your vegetable mix and pop to one side.
Next slice your paneer, I prefer large blocks but it will depend on the type on paneer you buy. Rub in some curry powder, enough to flavour but not to overpower. Add to your pan, I don’t use any oil as the cheese has its own fats, giving a nice grilled colour.
Get your naan bread into the oven at this point, I always sprinkle with a bit of water to help them fluff up a little. Keep an eye on your Paneer ensuring it doesn’t burn. Once nicely cooked, it is time to plate up.
Use your naan as a base, adding the vegetable salad then topping with your warm paneer. Finish with coriander and mango chutney.
A quick and delicious meal anytime of the day! Enjoy!