Carb Smart Crispy Dal-Coated Paneer
with Clementine and Creamy Mint Dressing
The warming, mild heat of our curry paste gives pan-fried paneer loads of flavour, while crispy chana dal adds a delightful crunch. The cooling mint dressing brings a creamy freshness!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Paneer Cheese
(Contains Milk)
2 tbsp
Curry Paste
113 g
Baby Spinach
80 g
Tomato
66 g
Mini Cucumber
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Chana Dal
(Contains Soy May contain Egg, Tree nuts)
1 tbsp
All-Purpose Flour
(Contains Wheat)
7 g
Mint
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Garlic, cloves
1 unit
Clementine
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
0.13 tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut paneer into 1/2-inch pieces.Add paneer and curry paste to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) salt, then toss to coat, separating any paneer pieces that stick to one other. Set aside to marinate. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic.Finely chop mint.Cut tomato into 1/2-inch pieces.Peel clementine, then separate into sections.
Add 2 tsp (4 tsp) vinegar, 1/8 tsp (1/4 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Set aside.Add sour cream, half the garlic, remaining vinegar, 1 tbsp (2 tbsp) mint, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
Heat a large non-stick pan over medium heat.Meanwhile, using a rolling pin or heavy pot, crush chana dal in its packaging until lightly broken up. (TIP: Make a small cut in the packaging to release air before crushing.)Season paneer with salt and pepper. Sprinkle flour over top, then toss to coat.
When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add paneer. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Pan-fry, tossing occasionally, until crispy and golden-brown, 2-3 min. (NOTE: Be careful! The paneer will splatter a little in the pan.)
When paneer is golden-brown, add 1/2 tbsp (1 tbsp) butter, then chana dal and remaining garlic to the pan. Fry, stirring often, until fragrant and chana dal is lightly toasted, 30 sec-1 min. (NOTE: For 4 ppl, return first batch of paneer to the pan before adding chana dal.)Remove the pan from heat.
Add spinach to the large bowl with vinaigrette, then toss to coat.Divide spinach between plates, then top with tomatoes, cucumbers and clementines.Drizzle half the mint dressing over top. Top with fried paneer and chana dal. Drizzle remaining mint dressing over top, then sprinkle with any remaining mint, if desired.
