7 Leaf Salad with Aam, Smoked Paneer, Date Chilli Lime Dressing and Papdi
Cooking with leaves masterclass with Magazine Street Kitchen
Crisp, bitter, peppery leaves meet sweet, tart green mango, spiced seared paneer, and a sticky date and tamarind dressing with a chilli and lime kick. Crunchy papdi finishes the plate. Every bite has something going on: sour, sweet, hot, salty, soft, and crisp.
This makes 2 plates, but feel free to improvise. My plating is only a demo to give you ideas on how to put it together.
A pinch of my smoked Lavasalt ties it all together.
For the Recipe
The Seven Leaves
I used purple kale, Tuscan kale, sorrel, oak leaf, snow pea tendrils, sorrel, and frisée.
Garnish: Papdi
For the Paneer
Ingredients
- ½ x 250g block paneer, cut into pieces roughly 7cm x 3cm
- ½ tsp garam masala
- 2 tsp smoked chatpata salt
- 1 tsp dry mango powder
- 1 green chilli, split and seeded
- 1 tbsp grapeseed oil
- ¼ tsp onion seeds
- ¼ tsp black mustard seeds
- ¼ tsp cumin seeds
- ¼ tsp fenugreek seeds
- 1 tsp dried crushed red chilli
- 1 tbsp lemon juice
Directions
- Pan fry (or brûlée) the paneer, searing all sides as shown in the video. Set aside.
- Heat the oil and toss in the onion, mustard, cumin, and fenugreek seeds.
- Stir in the red chilli and fry for 1 minute.
- Add the green chilli and stir-fry for 2 to 3 minutes.
- Sprinkle the garam masala, smoked chatpata salt, and mango powder over the paneer.
- Add the paneer to the pan and bring to a gentle heat.
- Add the lemon juice and season to taste.
For the Aam (Green Mango)
Ingredients
- 1 firm, unripe mango
- Smoked chatpata salt, to season
Directions
- Using a medium to large peeler, peel the mango flesh into ribbons and place in a mixing bowl. Keep in mind there is a large flat stone at the centre.
- Season with smoked chatpata salt.
For the Date and Chilli Lime Dressing
Ingredients
- 50ml tamarind pulp
- 100g pitted dates
- 20g coconut sugar (or jaggery)
- 300ml water
- 1 fresh red chilli, with seeds
- 1 tsp chaat masala
- ½ lime cheek
- 50ml grapeseed oil (optional)
Directions
- Place the coconut sugar, dates, and water in a deep saucepan and simmer for about 30 minutes, until the dates are soft and smooth.
- Blend in a mixer until smooth, then transfer to a bowl.
- Add the tamarind pulp and season to taste.
- Add the chilli and chaat masala and blend again.
- Add the grapeseed oil and lime and blend into a smooth dressing (optional).
To Plate
- This makes 2 plates. Toss the seven leaves with some of the dressing, then build the plate with the seared paneer and green mango ribbons.
- Finish with the remaining dressing and the papdi.
Watch the video below: