Makes enough for four
Don’t be put off by the list of ingredients: there’s very little cooking to be done here.
What you’ll need
- 5 tbsp Greek yoghurt
- 5 tbsp mayonnaise
- ½ tbsp mild curry powder
- 3½ tbsp mango chutney (I like Geeta’s)
- ½ red cabbage (250g), core removed, the rest very finely shredded
- Salt
- 2 limes: 1 juiced to get 2 tbsp, the other quartered
- 2 cloves of garlic, crushed
- 1 tbsp gram (chickpea) flour
- 1 tbsp rapeseed oil
- 500g hard paneer, cut into 2½ cm cubes
- 4 shop-bought naan or flatbreads
- 30g fresh mint, leaves picked
What to do
1. First, make the curried mayo. Put the yoghurt, mayonnaise, curry powder and a tablespoon of mango chutney into a bowl, mix well and leave to one side.
2. Next, place the shredded cabbage in a bowl with half a teaspoon of salt, then scrunch with clean hands until wilted. (If you get red hands, scrub them with the inside of the juiced lime to remove the colour.)
3. For the sticky mango and lime glaze, put the lime juice, two and a half tablespoons of mango chutney, the garlic, gram flour, a teaspoon of salt and three tablespoons of water into a bowl and stir well.
4. Put the oil into a frying pan over a medium to high heat. When hot, fry the paneer, turning every minute or so to brown each side, for around five minutes. Turn the heat down, add the mango and lime glaze and cook for three to four minutes, stirring, until the glaze goes sticky and coats the paneer cubes.
5. Heat the naan or flatbreads (I zap them in the microwave), then slather over the curry mayonnaise, scatter over the cabbage, cover with the paneer and sprinkle with some mint leaves. Squeeze over some more lime, then roll up and eat.
Recipe from Dinner by Meera Sodha.