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17-minute tandoori paneer with salad and raita recipe
17-minute tandoori paneer with salad and raita recipe
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Prep Time:
9 minutes
Cook Time:
8 minutes
Total Time:
17 minutes
Healthy vegetarian twist on traditional Indian curry, sure to be a hit with your family.
Ingredients:
  • 49.60 gm tandoori paste
  • 130g (1/2 cup) Greek-style yoghurt
  • 200g pkt paneer, cut into 2cm pieces
  • 25.20 gm coconut oil
  • 1 large red onion, halved, thinly sliced
  • 1 large red capsicum, deseeded, thinly sliced
  • 82.50 ml fresh mint leaves, finely chopped
  • 250g pkt microwave brown, red and wild rice, cooked
  • 120g baby spinach
  • 1 Lebanese cucumber, halved, sliced diagonally
  • 8 mini pappadums, microwaved
  • Lemon wedges, to serve
Instructions:
  • Mix the tandoori paste and 1 tablespoon of yogurt in a bowl, then add the paneer and toss to coat evenly.
  • In a non-stick frying pan over medium-high heat, melt 1 tablespoon of coconut oil. Sauté onion and capsicum for 5 minutes until softened. Stir in the paneer mixture and remaining oil, cook for 2 minutes. Pour in 2 tablespoons of water and cook until golden and heated through, about 1 minute more.
  • In a bowl, mix the mint with the remaining yogurt. Season to taste.
  • Assemble the rice, spinach, cucumber, and paneer on individual serving plates. Accompany with raita, pappadums, and lemon wedges for a delightful presentation.

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