Tandoori Paneer with Smoky Red Lentil Purée, Sweet Potato Mash and Saffron‑Ginger Jus
Indian cuisine layers warming spices, tangy acids and comforting richness. It revels in spice blends like garam masala and chaat masala, tempered by cooling yogurt or coconut. Regional dishes range from fiery curries to subtle dals. This recipe honors that depth while introducing vacuum‑marinated infusion and smoke finishing for a fresh twist on vegetarian tradition. Bold spice notes from tandoori masala hit first, balanced by sweet‑earthy sweet potato purée. Mid‑bite brings smoky lentil umami. A bright saffron‑ginger jus adds citrusy warmth. Roasted chickpea crumble delivers a nutty crunch. Finish feels clean, with cilantro freshness lifting lingering heat. Overall it’s robust, layered and perfectly balanced. Ingredients (Serves 4 GF) • 500 g...
