This is supposed to be a healthy and a tasty salad. It is best served warm. The biggest myth about paneer is that roasting or grilling it requires oil or butter. To get that golden, beautiful colour – all you need is a non-stick pan. It works like magic!
With this recipe (Original recipe here), I wasn’t sure how a sweet sauce would taste with lentils and paneer. It was a surprisingly yummy affair! I had used Masoor dal as it doesn’t need to be soaked beforehand and its quick to make in a pressure cooker. But go ahead and choose your favourite lentil.
Let me know how it comes out!
Serves: 2 for main meal or 4 as sides
- 200g paneer, cut into 2cm pieces
- 1 teaspoon mild red chilli powder
- 1 tablespoon oil
- 1 onion, thinly sliced
- 1 red capsicum, thinly sliced (I used green)
- ½ cup masoor dal, boiled with salt (Split red lentil)
- 1 tablespoons any sweet sauce or chutney
- 1 tablespoon apple cider vinegar
- 100g baby spinach leaves
- Place paneer in a bowl and toss with 1/2 teaspoon red chilli powder and season with salt.
- Take a non-stick pan and grill the paneer, turning, for 2-3 minutes until pale golden. Take out and set aside. Add 1 tablespoon oil to the pan and cook the onion for 3-4 minutes until softened. Add capsicum and cook, tossing occasionally, for 2-3 minutes, then add the lentils and remaining 1/2 teaspoon red chilli 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.
- To make the dressing, combine the sweet sauce or chutney and vinegar. Season to taste.
- Combine the warm lentil mixture with spinach leaves and paneer, drizzle over dressing and serve.