This recipe if for those who are keen to swap out halloumi and opt for a more Indian inspired dish. I love this for its simplicity??but??also for it???s fresh, vibrant zestiness which is balanced out by the coolness of the avocado dip. This is the ideal meal when feeding a large group.
Cardamom Paneer??with Pistachio, Almond and Avocado ??Cream served with??Lime Slaw Charred??Jalape??os??and Chipatis
Preparation Time 10 minutes
Cooking Time 5 minutes
Serves 4
Ingredients???:
Cardamom Paneer:
Glug of oil
2 Cardamom pods ??? lightly bashed
400g Paneer ??? Roughly cubed
Sprinkle of sea salt flakes
Pistachio, Almond and Avocado Cream –
1 ripe Hass avocado
50g shelled pistachios
50g ground almonds
?? green chilli
a generous glug of olive oil
a sprinkle of sea salt flakes and ground black peppercorns
small bunch of coriander leaves
juice of 1 lime
Lime Slaw:
?? small white cabbage ??? finely shredded or sliced on a mandolin
zest of 2 limes plus juice
a generous glug of oil
a generous glug of white wine vinegar
a sprinkle of sea salt flakes and white pepper
Charred pickled jalape??os ???
8 small pickled chillis
4 -8 chipatis or roti
Method:
Lightly bash the cardamom pods then gently warm in a dry pan. After a minute add in your oil and increase the temperature to a medium heat. Once the oil is hot, add the paneer??cooking until golden on at least three sides.Once cooked which should only take 2-3 minutes set to one side and keep warm.???For the avocado cream simply blitz all ingredients together in a blender and taste for seasoning adjusting if necessary to your taste.???For the lime slaw, prepare ingredients as noted and combine in a large bowl, storing in the fridge if you???re not serving straight away.???For the charred pickled jalape??os, place directly over a naked flame until they begin to blacken or place in an extremely hot frying pan. Slice and serve with the slaw.???Warm the chipatis either in the oven or a dry frying pan.
Serve everything DIY style.
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