Tandoori Paneer Nachodoms
2 bags of mini poppadoms
500g of paneer
30g of tandoori spice
400g of yoghurt
1 red onion
0.5tsp of sugar
1Tbsp of White wine Vinegar
12 cherry tomatoes
2Tbsp of mint seasoning
2Tbsp of mango chutney
2 Tbsp Honey
To begin with we marinated the paneer with 300g of yoghurt and the tandoori spice and left to chill for 3 hours.
Once ready to prepare put the marinated paneer in a oven proof dish and cook for 40 minutes at a heat of 180C until golden take out of the oven and stir in the 2Tbsp of honey.
Whilst the paneer is cooking you can prepare the yoghurt dip and salsa.
For the salsa we diced the onion and tomatoes and marinated with coriander and a Tbsp of white wine vinegar, drizzle of olive oil and the sugar.
For the mint dip we mixed the mint seasoning with the 100g of yoghurt and mix well.
Once the paneer is cooked, place the poppadoms at the bottom of a dish and then scatter the rest of the ingredients around to your preference.