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Carb Smart Toasted Chana Dal on Paneer
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Carb Smart Toasted Chana Dal on Paneer

Carb Smart Toasted Chana Dal on Paneer

with Peaches and Mint-Cucumber Sauce

This inspired salad sees paneer pan fried, then slathered with fig jam and topped with chana dal before getting a quick turn in the oven to get those caramelized edges. Fresh, sweet summer peaches offer a refreshing flair along with mint-cucumber sauce.

Tags:
Quick
Carb Smart
Calorie Smart
Veggie
Low CO2
Allergens:
Milk
Soy
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Paneer Cheese

(Contains Milk)

1.5 tsp

Cumin-Turmeric Spice Blend

28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

113 g

Spring Mix

1 unit

Peach

66 g

Mini Cucumber

7 g

Mint

2 tbsp

Fig Spread

1 tbsp

White Wine Vinegar

(Contains Sulphites)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat44 g
Saturated Fat22 g
Carbohydrate36 g
Sugar16 g
Dietary Fiber5 g
Protein27 g
Cholesterol90 mg
Sodium300 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.

Utensils

Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Small Bowl
Large Bowl
Whisk

Instructions

Fry paneer
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.Meanwhile, season both sides of paneer with Cumin-Turmeric Spice Blend.When hot, add 1/2 tbsp (1 tbsp) butter to the pan, then swirl the pan until melted.Add paneer. Fry, flipping halfway through, until golden-brown, 2-3 min per side.

Prep
2

Meanwhile, cut cucumber into 1/4-inch rounds, then finely chop 2 rounds (4 rounds for 4 ppl).Cut sections off peach, avoiding pit, then cut into 1/2-inch pieces.Pick mint leaves off stem, then finely chop.

Finish paneer
3

Transfer paneer to a parchment-lined baking sheet. Season all sides with salt and pepper.Spread half the fig spread over of paneer, then sprinkle half the chana dal over top.Toast in the top of the oven until paneer is caramelized around the edges, 5-6 min.

Make  mint-cucumber sauce
4

Meanwhile, add sour cream, chopped cucumbers, 1/4 tsp (1/2 tsp) vinegar and 2 tsp (1 tbsp) mint to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Make vinaigrette and finish salad
5

Add remaining vinegar, remaining mint, remaining fig spread and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine.Add spring mix, cucumber rounds and peaches to the large bowl, then toss to combine.

Finish and serve
6

Cut paneer into 1/2-inch pieces.Divide salad between bowls, then top with paneer.Sprinkle remaining chana dal over salad.Dollop mint-cucumber sauce over paneer.

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