Carb Smart Crispy Dal-Coated Paneer
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Carb Smart Crispy Dal-Coated Paneer

Carb Smart Crispy Dal-Coated Paneer

with Clementine and Creamy Mint Dressing

The warming, mild heat of our curry paste gives pan-fried paneer loads of flavour, while crispy chana dal adds a delightful crunch. The cooling mint dressing brings a creamy freshness!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

200 g

Paneer Cheese

(Contains Milk)

2 tbsp

Curry Paste

113 g

Baby Spinach

80 g


66 g

Mini Cucumber

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

1 tbsp

All-Purpose Flour

(Contains Wheat)

7 g


3 tbsp

Sour Cream

(Contains Milk)

1 unit

Garlic, cloves

1 unit


Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


0.13 tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat57 g
Saturated Fat27 g
Carbohydrate28 g
Sugar11 g
Dietary Fiber5 g
Protein28 g
Cholesterol105 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan



Before starting, wash and dry all produce. Cut paneer into 1/2-inch pieces.Add paneer and curry paste to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) salt, then toss to coat, separating any paneer pieces that stick to one other. Set aside to marinate. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic.Finely chop mint.Cut tomato into 1/2-inch pieces.Peel clementine, then separate into sections.

Make mint dressing and vinaigrette

Add 2 tsp (4 tsp) vinegar, 1/8 tsp (1/4 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Set aside.Add sour cream, half the garlic, remaining vinegar, 1 tbsp (2 tbsp) mint, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, to taste, then whisk to combine.

Prep paneer and crush chana dal

Heat a large non-stick pan over medium heat.Meanwhile, using a rolling pin or heavy pot, crush chana dal in its packaging until lightly broken up. (TIP: Make a small cut in the packaging to release air before crushing.)Season paneer with salt and pepper. Sprinkle flour over top, then toss to coat.

Fry paneer

When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add paneer. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Pan-fry, tossing occasionally, until crispy and golden-brown, 2-3 min. (NOTE: Be careful! The paneer will splatter a little in the pan.)

Fry chana dal

When paneer is golden-brown, add 1/2 tbsp (1 tbsp) butter, then chana dal and remaining garlic to the pan. Fry, stirring often, until fragrant and chana dal is lightly toasted, 30 sec-1 min. (NOTE: For 4 ppl, return first batch of paneer to the pan before adding chana dal.)Remove the pan from heat.

Finish and serve

Add spinach to the large bowl with vinaigrette, then toss to coat.Divide spinach between plates, then top with tomatoes, cucumbers and clementines.Drizzle half the mint dressing over top. Top with fried paneer and chana dal. Drizzle remaining mint dressing over top, then sprinkle with any remaining mint, if desired.