Chilli Spiced Paneer Salad Recipe

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  • Sunflower Oil – 6 tblsp
  • Paneer – 225 gms, cubed
  • Mustard Seeds – 1 tsp
  • Ground Cumin – 1 tsp
  • Garlic Clove – 1, crushed
  • Green Chilli – 1, small, deseeded and finely chopped
  • Spring Onion – 4, finely chopped
  • Baby Salad Leaves – 85 gms

For Tomato Chutney

  • Ripe Tomatoes – 2, skinned, deseeded and diced
  • Shallot – 1, finely chopped
  • Sunflower Oil – 2 tblsp
  • Lemon Juice – 2 tsp
  • Fresh Coriander – 1 tblsp, chopped
  • Salt and Pepper


  1. To make the tomato chutney, place all the ingredients in a small bowl and mix together well.
  2. Chill in the refrigerator for 30 minutes.
  3. Heat the oil in a large frying pan.
  4. Add the paneer cubes and fry over a medium-high heat for 4 to 5 minutes, turning frequently, until golden brown all over.
  5. Remove the paneer with a slotted spoon and drain on kitchen paper.
  6. Carefully pour off half the hot oil from the pan.
  7. Add the mustard seeds and ground cumin to the remaining oil and fry for a few seconds.
  8. Stir in the garlic, green chilli and spring onions and fry for 1 to 2 minutes.
  9. Return the paneer to the pan and toss to coat well in the spicy mixture.
  10. Divide the salad leaves between 2 serving plates.
  11. Top with the hot paneer.
  12. Spoon over the tomato chutney and serve immediately.

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