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Paneer Con Tomate

Serves 2

Ready in 15 mins

Original paneer

  • High Protein, Vegetarian

The freshest, most SATISFYING summer dish. Inspired by the Catalan tapas classic Pan Con Tomate and riffing off Tejal Rao's NYT recipe, it's golden fried paneer on a juicy grated tomato base, drizzled with sizzling garlic and chilli oil. Tip: serve with crusty bread or rice for a main meal, or on its own as a starter.

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Ingredients
Method

Ingredients

  • 2 large juicy tomatoes
  • 250g paneer
  • 2 cloves garlic, sliced
  • 1 to 2 red chillies
  • Olive oil
  • Flaky salt
  • Parsley
  • Optional: anchovies or sardines

Method

  1. Grate the pulp out of the two tomatoes and discard the skins. The skin should come away.
  2. Add smoking hot oil to sliced garlic and chillies in a heatproof bowl, with a pinch of salt.
  3. Fry up the paneer for 2 to 3 minutes till golden.
  4. Bundle paneer onto the tomato base. Season with salt and extra virgin olive oil. Drizzle over the garlic and chilli oil. Add parsley.
  5. Serve with bread or alone. ENJOY
Paneer Con Tomate
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