Indian-style panzanella recipe

Name: Indian-style panzanella recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp Balti or other curry paste; 2 tbsp Sunflower oil, plus extra for greasing and deep-frying; 300 g (10.6oz) Paneer cheese, cut into 12 slices; 150 g (5.3oz) Cooked chickpeas; 1 Small cucumber, quartered lengthways, deseeded and cut into small chunks; 2 Small naan breads, split open; 250 g (8.8oz) Cherry tomatoes, halved; 1 Small red onion, sliced into thin rings; 1 Small fennel bulb, finely sliced; 1 Lime, juice of; 4 Uncooked poppadoms; 125 ml (4.4fl oz) Natural yoghurt; 1 Garlic clove, crushed; 1 tsp Cumin seeds; 1 pinch Salt; 1 pinch Freshly ground black pepper; 1 handful Mint leaves, to serve

Servings: persons

6 tbsp Balti or other curry paste
2 tbsp Sunflower oil, plus extra for greasing and deep-frying
300 g (10.6oz) Paneer cheese, cut into 12 slices
150 g (5.3oz) Cooked chickpeas
1 Small cucumber, quartered lengthways, deseeded and cut into small chunks
2 Small naan breads, split open
250 g (8.8oz) Cherry tomatoes, halved
1 Small red onion, sliced into thin rings
1 Small fennel bulb, finely sliced
1 Lime, juice of
4 Uncooked poppadoms
125 ml (4.4fl oz) Natural yoghurt
1 Garlic clove, crushed
1 tsp Cumin seeds
1 pinch Salt
1 pinch Freshly ground black pepper
1 handful Mint leaves, to serve

1
Mix together the curry paste and sunflower oil in a shallow dish.
2
Add the paneer and turn to coat in the mixture, then set aside to marinate for one hour
3
Preheat the oven to 180C/350F/gas 4 and lightly grease a large baking sheet with oil.
4
Using a slotted spoon, remove the paneer from the marinade and put it on the baking sheet.
5
Add the chickpeas to the marinade and turn until coated, then transfer to the baking sheet.
6
Roast the paneer and chickpeas for 20-25 minutes, turning occasionally, until the paneer is golden and the chickpeas are slightly crisp
7
Meanwhile, put the naan bread on a baking sheet and bake for 5-8 minutes until crisp.
8
Leave to cool, then break into bite-sized pieces
9
Put the tomatoes, cucumber, onion and fennel in a bowl, add half of the lime juice and season with salt and pepper.
10
Toss well
11
Heat 5cm/2in of the sunflower oil in a wide saucepan over a medium-high heat until it reaches 190C/375F.
12
A cube of bread will turn golden in 20 seconds when dropped into the oil.
13
Cook the poppadoms, one at a time, for 2-3 seconds each, holding them under the oil with a spatula until puffed up and crisp.
14
Drain on kitchen paper
15
Mix together the yogurt, garlic and remaining lime juice in a bowl.
16
Season with salt and pepper, then sprinkle with the cumin seeds
17
Put one poppadom on each of four plates and top with the tomato salad.
18
Scatter the chickpeas and naan bread over the salad, then top with the paneer and a large spoonful of the yogurt mixture.
19
Sprinkle with a few mint leaves and serve

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 tbsp Balti or other curry paste, 2 tbsp Sunflower oil, plus extra for greasing and deep-frying, 300 g (10.6oz) Paneer cheese, cut into 12 slices, 150 g (5.3oz) Cooked chickpeas, and more.

Yes, Indian-style panzanella recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!