Peri Peri Paneer

Ingredients

• 2-3 Dried red chillies
• 2-3 Garlic cloves
• 1 Medium red capsicum
• 1 teaspoon Vinegar
• to taste Salt
• 10-12 + for garnish Fresh coriander sprigs
• 1 + tablespoons + for grilling Oil
• 1 teaspoon Black peppercorns crushed
• 250 grams Cottage cheese (paneer)
• 1 Large potato boiled and peeled
• 1 Spring onion bulb with stem
• 4-5 Salad leaves
• 5-6 Fresh basil leaves
• for garnish Red capsicum strips

Method

1. To make Peri Peri sauce, remove some of the seeds of the red chillies, break them into smaller pieces and put in a grinder jar. Add garlic cloves.
2. Roughly chop red capsicum and add to the jar along with vinegar, salt, coriander sprigs, 1 tablespoon oil and crushed peppercorns and grind into a smooth sauce. Transfer the sauce into a bowl.
3. Heat some oil in a non-stick grill pan.
4. Cut cottage cheese and potato into thick slices.
5. Dip cottage cheese slices in the Peri Peri sauce and place on the grill pan. Grill, turning sides, till evenly done on both sides and grill marks appear on them.
6. To make salad, diagonally slice spring onion bulb with some of its stem and place in a bowl. Tear salad leaves and add. Toss well.
7. Remove grilled cottage cheese slices from the pan, clean the pan with some water and wipe dry.
8. Heat some more oil in it.
9. Reserve 1 tablespoon Peri Peri sauce and dip potato slices in the remaining sauce. Place them in the grill pan. Grill, turning sides, till evenly done on both side and grill marks appear on them.
10. Tear basil leaves and add to the salad along with reserved Peri Peri sauce and mix well.
11. Place salad on a serving plate. Put grilled cottage cheese and potato slices on top, garnish with micro greens and capsicum strips and serve immediately.