- 400g paneer, cut into 2cm pieces (see Notes)
- 1 teaspoon mild curry powder
- 1/3 cup (80ml) sunflower oil
- 1 onion, thinly sliced
- 1 red capsicum, thinly sliced
- 2 garlic cloves, finely chopped
- 400g can brown lentils, rinsed, drained
- 2 tablespoons mango chutney
- 1 tablespoon apple cider vinegar
- 100g baby spinach leaves
- Naan bread, to serve
- Yoghurt, to serve
- Step 1Place paneer in a bowl and toss with 1/2 teaspoon curry powder and season with salt.
- Step 2Heat 1 tablespoon oil in a frypan over medium heat. Cook the paneer, turning, for 2-3 minutes until pale golden. Drain on paper towel and set aside. Add another 1 tablespoon oil to the pan and cook the onion for 3-4 minutes until softened. Add capsicum and garlic, and cook, tossing occasionally, for 2-3 minutes, then add the lentils and remaining 1/2 tsp curry powder. Cook for a further 1-2 minutes, season and stir until warmed through and combined. Remove from heat and set aside to cool slightly.
- Step 3To make the dressing, combine the chutney, vinegar and remaining 2 tbs oil, then season to taste.
- Step 4Combine the warm lentil mixture with spinach leaves and paneer, drizzle over dressing and serve with naan and yoghurt.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Paneer is a firm white Indian cheese with a mild flavour that’s good for cooking; from the supermarket chiller.
- Author: Warren Mendes
- Image credit: Brett Stevens
- Publication: Taste.com.au