Paneer Tikka Naan With Indian-Style Salad And Yoghurt

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Combine 1/4 of your natural yoghurt (save the rest for later!) in a bowl with your ground turmeric, ground paprika, garam masala, ginger paste, 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil, a pinch of salt and the a squeeze of lemon juice – this is your tikka marinade

Cut your paneer into bite-sized cubes

Add the chopped paneer to the tikka marinade and give everything a good mix up until fully coated

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the marinated paneer and cook for 3-5 min or until golden, turning occasionally for even colouring – this is your paneer tikka

Add your naan[s] to a toaster for 1-2 min or until warmed through

Boil a kettle

While everything's cooking, cut your cucumber into quarters lengthways, then chop roughly

Top, tail and grate your carrot[s]

Add the chopped cucumber and grated carrot to a bowl with your black sesame seeds, a pinch of salt, a squeeze of lemon juice and a drizzle of olive oil

Give everything a good mix up – this is your Indian-style salad

Add your spinach to a colander and pour boiled water all over it so that it starts to wilt

​​Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can, then chop it roughly

Once the paneer is golden, add the chopped spinach to the pan and cook for 1-2 min further or until warmed through

Combine the reserved natural yoghurt with your mint sauce in a small bowl – this is your mint yoghurt

Chop the remaining lemon into 1 wedge per person