Marinated paneer and wilted spinach salad

Name: Marinated paneer and wilted spinach salad
Cuisine: British
Ingredients: 3 tablespoons salad oil; the juice of 1 lime; ½ teaspoon curry powder; ¼ teaspoon salt (if the cheese is unsalted); ¼ teaspoon salt (if the cheese is unsalted); 1 tablespoon finely chopped mint leaves; ½ lb paneer (Indian curd cheese), into ½-inch cubes; ½ lb paneer (Indian curd cheese), into ½-inch cubes; 2 tablespoons vegetable oil; 1 teaspoon cumin seeds, toasted to a light brown then slightly crushed; ¼ teaspoon cayenne; ½ teaspoon ground coriander; 1-inch piece of fresh ginger root, peeled and finely chopped; 1 lb spinach leaves, well washed then drained; 2 tablespoons toasted sesame seeds

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

Here is another cross-over fusion; an updating of the traditional Indian saag paneer. This dish transforms it into a wilted spinach salad but with a hint of the original spicing.

Ingredients

3 tablespoons salad oil
the juice of 1 lime
½

Asia
Europe
United Kingdom
India
Lunch
Vegetarian
Gluten-free

Method

Combine the 3 tablespoons of oil, lime juice, curry powder and salt in a bowl and stir in the mint. Add the cubes of paneer and toss them gently until they are coated with the marinade. Let them marinate for about 2 hours.
Five minutes before you are ready to serve, heat the vegetable oil in a wok over medium heat and add the cumin seeds, red pepper and