Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
24 Ingredients
Number of servings
4
For the paneer
- 250grams block paneer
- 2tablespoons tandoori paste
- 115grams plain yoghurt
- 1 large garlic clove, crushed
- 1tablespoons coriander, chopped
- 1 pinch salt
- 3 2/3 cup vegetable stock
- 225grams red lentils
- 1teaspoons ground cumin
- 1teaspoons ground turmeric
- 2teaspoons ground coriander
- 1 piece cinnamon stick
- 2tablespoons sunflower oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 2tablespoons madras curry paste
- 2 carrots, diced
- 2 potatoes, diced
- 150grams green beans, cut in short lengths
- 2 tomatoes, roughly chopped
- 4 large iceberg lettuce leaves
- 1teaspoons paprika (to garnish)
- 80grams mango chutney (to serve)
- 1 pinch freshly ground black pepper
Nutrition per serving
2240kJ / 535Cal
2240 Kilojoules or 535 Calories
26% of daily energy intake*
Protein
27.8grams
Fat
20.3grams
Carbs
59.5grams
Sugars
21.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Presentation is key to this dish. Choose the loosest iceberg you can find, cut off the stump, then carefully peel off four good, bowl-shaped leaves.
Method
Step 1 of 6
First, prepare the paneer. Cut the block into 4 strips widthways, then cut each strip in half horizontally to make 8 thinner slabs. Make slashes on each side with a sharp knife, just cutting the surface. Mix the tandoori paste with the yoghurt, garlic, coriander, and a pinch of salt. Add the paneer, turn to coat completely, then cover and chill for 2 hours.
Step 2 of 6
About 40 minutes before you intend to eat, pour the stock into a saucepan. Bring to a boil and add the lentils and spices. Season well. Bring to a boil, reduce the heat, and simmer for 25-30 minutes until the lentils are tender, stirring occasionally. If necessary, boil rapidly for 1-2 minutes to evaporate any remaining liquid.
Step 3 of 6
Meanwhile, in a separate pan, heat the oil and fry the onion and garlic for 3 minutes, stirring, until softened and slightly browned. Add the curry paste and fry for 30 seconds, then gently stir in the carrots, potatoes, and beans. Add 150ml water and salt and pepper. Bring to a boil, reduce the heat, cover, and simmer gently for 10-15 minutes until the vegetables are tender. Remove the lid and boil rapidly to evaporate any remaining liquid, if necessary.
Step 4 of 6
Stir the vegetable mixture into the cooked lentils and season to taste. Gently fold in the tomatoes. Cover and keep warm.
Step 5 of 6
Oil and preheat a griddle. Shake excess marinade off the paneer. Griddle for 1-2 minutes on each side, pressing down with a fish slice, until striped and brown in places. Remove from the griddle.
Step 6 of 6
Spoon the curry into the lettuce on serving plates. Add the paneer. Dust the plates with paprika and serve with mango chutney.
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