how to make ultimate Warm paneer and lentil salad with chutney dressing

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm paneer and lentil salad with chutney dressing. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm paneer and lentil salad with chutney dressing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm paneer and lentil salad with chutney dressing is something that I’ve loved my entire life.

Table of Contents


  • 400g paneer, cut into 2cm pieces (see Notes)
  • 1 teaspoon mild curry powder
  • 1/3 cup (80ml) sunflower oil
  • 1 onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 2 garlic cloves, finely chopped
  • 400g can brown lentils, rinsed, drained
  • 2 tablespoons mango chutney
  • 1 tablespoon apple cider vinegar
  • 100g baby spinach leaves
  • Naan bread, to serve
  • Yoghurt, to serve


  • Step 1
    Place paneer in a bowl and toss with 1/2 teaspoon curry powder and season with salt.
  • Step 2
    Heat 1 tablespoon oil in a frypan over medium heat. Cook the paneer, turning, for 2-3 minutes until pale golden. Drain on paper towel and set aside. Add another 1 tablespoon oil to the pan and cook the onion for 3-4 minutes until softened. Add capsicum and garlic, and cook, tossing occasionally, for 2-3 minutes, then add the lentils and remaining 1/2 tsp curry powder. Cook for a further 1-2 minutes, season and stir until warmed through and combined. Remove from heat and set aside to cool slightly.
  • Step 3
    To make the dressing, combine the chutney, vinegar and remaining 2 tbs oil, then season to taste.
  • Step 4
    Combine the warm lentil mixture with spinach leaves and paneer, drizzle over dressing and serve with naan and yoghurt.

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