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Nutrition: per serving (6)

  • kcal269
  • fat16g
  • saturates7g
  • carbs15g
  • sugars7g
  • fibre2g
  • protein15g
  • salt1.1g

Method

  • step 1

    Combine the tomatoes, onion and chilli with some seasoning in a bowl to make a salsa, then set aside.

  • step 2

    Heat the oil in a frying pan, then fry the paneer on both sides until golden.

  • step 3

    Make a raita by combining the yogurt, cucumber and most of the mint, then season with some salt.

  • step 4

    Put the crushed poppadums in a large dish, pour the raita over, followed by the salsa, then top with the paneer. Dollop spoonfuls of chutney over, scatter over the remaining mint and dig in.

Recipe from Good Food magazine, October 2016

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.3 out of 5.3 ratings
naomibrook01 avatar

naomibrook01

A star rating of 4 out of 5.

I also fried the onion & Chilli for the same reasons as below. I almost omitted the chutney but so glad I didn't! I. Also added some spices to the Paneer - think it would have been a bit dull otherwise

Frantic Flapjack

A star rating of 4 out of 5.

This made an interesting side dish and was well received. I did fry the red onion and chilli though as didn't fancy them raw. Good textures and lovely fresh taste.

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