Curried Paneer & Tenderstem with Mango Salsa

This recipe evolved a lot from my initial plans. I intended to make paneer and pepper kebabs, but I ran out of peppers and so had to raid my fridge to find a good substitute. Sometimes these sort of meals turn out to be the best and this was no different. The finished article might not look pretty, but it sure did taste yummy and a little bit different. I would definitely make it again.

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Curried Paneer & Tenderstem with Mango Salsa

Keyword

Avocado, Mango, Paneer, Quinoa, Tenderstem, Yogurt

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

For the Quinoa

• 1 tsp olive oil
• 1 clove garlic
• 1 chilli
• 125 g quinoa
• 300 ml boiling water

For the Paneer and Tenderstem

• 1 tsp olive oil
• 1 onion
• 1 pack paneer approx 200g
• 1 pack tenderstem broccoli approx 200g
• 2-3 tbsp curry paste I used tikka
• 75 g greek yogurt

For the Mango Salsa

• 1 mango
• 1 avocado
• 1 small handful coriander
• 1 tbsp lime juice
• salt and pepper

Keyword Avocado, Mango, Paneer, Quinoa, Tenderstem, Yogurt Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients For the Quinoa 1 tsp olive oil 1 clove garlic 1 chilli 125 g quinoa 300 ml boiling water For the Paneer and Tenderstem 1 tsp olive oil 1 onion 1 pack paneer approx 200g 1 pack tenderstem broccoli approx 200g 2-3 tbsp curry paste I used tikka 75 g greek yogurt For the Mango Salsa 1 mango 1 avocado 1 small handful coriander 1 tbsp lime juice salt and pepper

Instructions

To prepare:

1. Firstly prepare the Paneer and Broccoli by mixing the yogurt and curry paste together in a shallow dish.
2. Slice the paneer in to 2-3cm cubes and add them to the yogurt mixture.
3. Peel and slice the onion in to wedges and add these as well as the tenderstem broccoli to the dish. Toss to coat everything then leave to one side until needed.
4. Next prepare the quinoa. Peel and crush the garlic and thinly slice the chilli.
5. Add these to a small lidded saucepan with the olive oil.
6. Weigh out the quinoa and measure out the boiling water.

To cook:

1. Heat the small lidded saucepan over a medium heat and fry the chilli and garlic for 2 minutes.
2. Pour in the quinoa and continue to fry for one minute.
3. Lower the heat right down and pour in the water. Place the lid on the pan and leave to gently simmer for 15 minutes.
4. Meanwhile prepare the mango by destoning it and peeling it, then slicing in to bite sized pieces.
5. Add it to a bowl, ready to make the salsa.
6. Add the olive oil to a large frying pan and pour in the paneer, broccoli yogurt mix. Heat the pan over a high heat and stir regularly. It should take approx 6-7 minutes to cook but be careful not to let it stick to the bottom of the pan.
7. Finish the salsa by shredding the coriander, pouring in the lime juice and peeling, stoning, and dicing the avocado.
8. Give everything in the bowl a good mix to combine.
9. Once the quinoa and paneer-broccoli mix are both cooked, serve by first dividing the quinoa between 2 bowls. Top with the paneer and broccoli mix, then finish with the salsa. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.