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