Roasted Cauliflower, Paneer, and Lentil Salad

1 cup French green lentils

4 cups vegetable broth (or water)

1 small head cauliflower (about 1 pound)

1 10-ounce block of paneer, cut into 1/2-inch cubes (about 2 cups total)

1 teaspoon fine sea salt

1/2 teaspoon black pepper

1 tablespoon extra-virgin olive oil

4 scallions, green and white parts, thinly sliced

For the dressing:

1/2 cup extra-virgin olive oil

1/2 cup tightly packed fresh cilantro leaves

1 green chile (seeded, if desired)

Juice of 1/2 lime

1/2 teaspoon ground coriander

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon fine sea salt

Heat the oven to 425 F.

Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans.  Transfer to a pressure cooker and add the broth or water.  Cook under pressure for 20 minutes.  Release steam; drain through a fine-mesh strainer.

While the lentils are cooking, roast the cauliflower and paneer:

Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan.  Add the paneer.  Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly.  Roast, stirring occasionally, until cauliflower and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 25 to 30 minutes.

Meanwhile, make the dressing:

Combine all the ingredients in a blender and pulse at medium-high speed until smooth.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and the scallions.  Taste and adjust the seasoning, if necessary.  Drizzle with 1/3 to 1/2 cup of the dressing, to taste, and serve warm or at room temperature. 

(Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using.)

Serves 4 to 6.

From New York Times Cooking, adapted from Season: Big Flavors, Beautiful Food by Nik Sharma, with a few changes by me

Chilli Paneer

For the sauce:

50 grams (1 3/4 ounces) plain flour

1/4 teaspoon salt

6 tablespoons water

2 tablespoons canola oil

300 grams (10 1/2 ounces) paneer, cut into flat slices

For the paneer:

1 tablespoon canola oil

1 large onion, thinly sliced

2 small green chillies, finely chopped

1 tablespoon soy sauce

1 tablespoon chilli sauce

1 tablespoon ketchup

1 tablespoon tamarind-date chutney

1/2 teaspoon salt

1/4 teaspoon ground black pepper

To prepare the paneer, put the flour and salt into a bowl and gradually stir in the measured water to make a smooth batter.

Heat the oil in a frying pan over medium heat.  Line a plate with some kitchen paper.  Dip the cheese pieces in the batter, transfer them to the pan, and fry for about 1 minute on each side, until golden brown.  Remove the cooked paneer pieces with a slotted spoon and transfer to the paper-lined plate to drain excess oil.

To make the sauce, add the additional 1 tablespoon oil to the same frying pan in which you cooked the paneer and heat over medium heat.  Add the onion and green chillies and fry for about 5 minutes, until the onion is light golden.  Add the soy sauce, chilli sauce, ketchup, tamarind-date chutney, salt and pepper and mix well.

Transfer the battered paneer to the frying pan, mix the pieces into the sauce well, then take the pan off the heat, transfer the mixture to a serving bowl and serve hot.

Serves 4.

From Chai, Chaat & Chutney by Chetna Makan with minor change