If you haven’t cooked with delicious Indian paneer cheese before, get ready for creaminess that pairs beautifully with big, bold flavours. Tuck into these tandoori-smothered bites and toast the country from which we draw endless culinary inspiration.
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
slivered almonds(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Mumbai spice blend(May be presentGluten)
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
Finely chop the cucumber. Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Roughly chop the baby spinach leaves. Finely chop the coriander. Cut the paneer into 1cm cubes. Grate the carrot (unpeeled). Place the plain flour and a pinch of salt and pepper on a plate. Add the paneer and gently toss to coat in the seasoned flour. Set aside.
In a small bowl, add the cucumber, coriander (reserve some for garnish!), 1/2 the Greek yoghurt, a pinch of garlic and a pinch of salt and pepper. Mix well to combine and set aside. Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 2-3 minutes. Transfer to a second small bowl.
TIP: You can add more garlic if you like!
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the paneer, shaking off any excess flour, and cook, tossing occasionally, until golden, 5-6 minutes. Transfer to a plate lined with paper towel.
TIP: Add extra olive oil if the paneer starts to stick to the pan.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion, carrot and a pinch of salt and pepper and cook, stirring, until softened, 2-3 minutes. Add the tandoori paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1 minute. Add the salt, sugar, butter, water and the remaining Greek yoghurt and simmer until slightly thickened, 1-2 minutes. Add the paneer and cook until warmed through, 1-2 minutes.
TIP: Stir the paneer gently to avoid it breaking up in the pan!
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Top the tortillas with the tandoori paneer, veggies and baby spinach. Spoon over the cucumber raita and garnish with the toasted almonds and reserved coriander.