1-2tablespoon vegetable oilCanola, safflower, or sunflower work well
1jarSerious Foodie Asian Fusion spice blend
11 limecut into wedges
salad greensOptional
1jarSerious Foodie Sri Lanka Coconut Lime Hot SauceOptional
Green Herb Chutney
1cup loosely packed cilantro with stems
2cups loosely packed mint leaves
2green chilies (Thai or Serrano)stemmed. De-seed and de-vein if you want the chutney less spicy. Or don't use chilies at all
1tspsugar
1tspfine sea salt
1/4cupfresh lime juice
1/4cupGreek yogurt
1/4cupyellow onion
1tspSerious Foodie Asian Fusion spice blend
Instructions
Generously spread the Serious Foodie Asian Fusion spice blend over all sides of the paneer. Wrap tightly with plastic wrap, then place in the fridge for at least 6 hours. Best if left overnight.
Slice the paneer block into 8 slices, one inch wide
Brush the slices with vegetable oil on both sides. We like to sprinkle a bit more of the spice rub on the oiled paneer for some extra flavor.
Cook 3 minutes on each side, until crisp and browned. Serve immediately. You can place the paneer onto the salads with lime wedges, then drizzle the green chutney over the top. Serve with a side of the Sri Lanka Coconut Lime Hot sauce
Green Herb Chutney
Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 2 days.