Paneer jalfrezi poppadoms
Makes: 24
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Paneer jalfrezi poppadoms
These Indian cheese flavour bombs are packed with aromatic spice. Top with a dollop of mango chutney if you have any to hand
Makes: 24
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
40Kcal
Fat
3gr
Saturates
1gr
Carbs
1gr
Sugars
1gr
Fibre
0gr
Protein
2gr
Salt
0.01gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp vegetable oil
- 2 red peppers, deseeded and finely diced
- 1 tsp garlic paste
- 1 tsp ground cumin
- 1 tsp garam masala
- 125g paneer
- 1 tsp ground turmeric
- 2 tbsp Greek yogurt
- juice of 1 lime
- 24 lime and coriander chutney poppadoms* (we used Walkers Sensations)
- a few coriander leaves
Step by step
Get ahead
Make the edamame dipping sauce up to 4 hours ahead.
- In a pan, heat 1 tablespoon of the oil and fry the diced peppers for 4-5 minutes, until soft. Add the garlic paste, cumin and garam masala and continue to cook for a couple of minutes. Transfer to a bowl to cool then wipe out the pan with kitchen paper.
- Cut the paneer into 2cm cubes and mix with the turmeric and 1 tablespoon of oil. Fry for 3-4 minutes until the cheese is crisp and golden. Set aside (see ‘Get ahead’ tip, opposite).
- In a bowl, combine the Greek yogurt and lime juice. Fill each poppadom with a little of the pepper mixture and top with cubes of paneer. Drizzle with the lime yogurt and garnish with coriander. Serve immediately. *Check your poppadoms are gluten free, if required.
