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Pakeeza Authentic Paneer226g
226gItem price
£2.00Price per unit
£8.85/kg0 added
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Jane Hornby uses melty, mild cheese to underpin the tortilla chips, giving the nachos the all important stretch, but without distracting from the flavours on top. Everything up to step 4 can be done ahead of time.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Put the paneer into a bowl, cover with just-boiled water and leave to soak. Stack the tortillas, then cut into 8 even wedges. Trim the tops of the wedges with scissors to make them heart-shaped, if liked. Brush with 1 tbsp oil, spread over 2 large baking trays, then bake for 8 minutes, until crisp and golden. Season with salt. Leave to cool.
Meanwhile, heat 1 tbsp oil in a large frying pan, then sizzle ½ the garlic and ½ the curry leaves until fragrant. Stir in 1 tsp gunpowder spice, sizzle until smelling nutty, then pour in the tomatoes and season generously. Simmer fast for 10 minutes, adding the chickpeas halfway, until rich and well reduced. Scoop into a bowl. Wash out the pan.
For the salsa, layer the onion, then mango, then avocado in a medium bowl. Add the lime zest and pour the lime juice over, but don’t mix until you serve. Combine the soured cream and mint with seasoning in a serving bowl.
Scatter ½ the cheese and dollop ½ the chickpeas over one of the trays of chips. Follow with the rest of the chips, then chickpeas, then cheese. Bake for 5-8 minutes until melted. Meanwhile, drain the paneer. Heat the remaining 1 tbsp oil in the pan and fry the paneer for 3 minutes on a medium-high heat, until golden on most sides. Stir in the remaining garlic and curry leaves until fragrant, add 1 tsp gunpowder spice and cook for 1-2 minutes, tossing often. You’ll hear the cheese shuffling about in the pan when ready.
Stir the salsa gently and season. Top the hot nachos with some salsa (serve the remainder alongside), then scatter with the hot paneer, scraping the curry leaves and any leftover spice from the pan. Serve immediately, with the soured cream on the side for dipping.
Some little ones hate to be left out on Valentine’s Day. If you want (or can’t get out of!) sharing your nachos with kids, you could use a mild curry powder instead of the gunpowder spice and add sliced green chillies, for you, at the table. Let them snip the tortillas, or use cutters, and sneak chunks of mango before it reaches the bowl.
Typical values per serving when made using specific products in recipe
Energy | 2,895kJ/ 695kcals |
---|---|
Fat | 44g |
Saturated Fat | 20g |
Carbohydrates | 46g |
Sugars | 16g |
Fibre | 8.5g |
Protein | 24g |
Salt | 1.3g |
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