VOGUE- CARDAMOM PANEER, PISTACHIO, ALMOND & AVOCADO CREAM WITH LIME SLAW, CHARRED JALAPEÑOS, CHIPATIS


THIS RECIPE IF FOR THOSE WHO ARE KEEN TO SWAP OUT HALLOUMI AND OPT FOR A MORE INDIAN INSPIRED DISH. I LOVE THIS FOR IT’S SIMPLICITY BUT ALSO FOR IT’S FRESH VIBRANT ZESTINESS WHICH IS BALANCED OUT BY THE COOLNESS OF THE AVOCADO DIP. THIS IS THE IDEAL MEAL WHEN FEEDING A LARGE GROUP.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 5 MINUTES | FEEDS: 4

INGREDIENTS:
CARDAMOM PANEER -
GLUG OF OIL
2 CARDAMOM PODS – LIGHTLY BASHED
400G PANEER – ROUGHLY CUBED
SPRINKLE OF SEA SALT FLAKES

PISTACHIO, ALMOND AND AVOCADO CREAM –
1 RIPE HASS AVOCADO
50G SHELLED PISTACHIOS
50G GROUND ALMONDS
½ GREEN CHILLI
GENEROUS GLUG OF OLIVE OIL
SPRINKLE OF SEA SALT FLAKES AND GROUND BLACK PEPPER CORNS
SMALL BUNCH OF CORIANDER LEAVES
JUICE OF 1 LIME

LIME SLAW –
½ SMALL WHITE CABBAGE – FINELY SHREDDED OR SLICED ON A MANDOLIN
ZEST OF 2 LIMES PLUS JUICE
GENEROUS GLUG OF OIL
GENEROUS GLUG OF WHITE WINE VINEGAR
SPRINKLE OF SEA SALT FLAKES AND WHITE PEPPER
CHARRED PICKLED JALAPEÑOS –
8 SMALL PICKLED CHILLIS
4 -8 CHIPATIS OR ROTI

LIGHTLY BASH THE CARDAMOM PODS THEN GENTLY WARM IN A DRY PAN | AFTER A MINUTE ADD IN YOUR OIL AND INCREASE THE TEMPERATURE TO A MEDIUM HEAT | ONCE THE OIL IS HOT ADD THE PANEER COOKING UNTIL GOLDEN ON AT LEAST THREE SIDES | ONCE COOKED WHICH SHOULD ONLY TAKE 2-3 MINUTES SET TO ONE SIDE AND KEEP WARM | FOR THE AVOCADO CREAM SIMPLY BLITZ ALL INGREDIENTS TOGETHER IN A BLENDER AND TASTE FOR SEASONING ADJUSTING IF NECESSARY TO YOUR TASTE | FOR THE LIME SLAW, PREPARE INGREDIENTS AS NOTED AND COMBINE IN A LARGE BOWL | STORING IN THE FRIDGE IF YOU’RE NOT SERVING STRAIGHT AWAY | 
FOR THE CHARRED PICKLED JALAPEÑOS SIMPLY PLACE DIRECTLY OVER A NAKED FLAME UNTIL THEY BEGIN TO BLACKEN OR PLACE IN AN EXTREMELY HOT FRYING PAN | SLICE AND SERVE WITH THE SLAW.
WARM THE CHIPATIS EITHER IN THE OVEN OR IN A DRY FRYING PAN.

SERVE EVERYTHING DIY STYLE.