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Coconut paneer tikka
I love paneer in any form – as a snack or for curries, kebabs or barbecues and even in desserts. Here, the tandoori masala marinade lends a lovely flavour to the paneer, and the many vibrant ingredients in the masala make the dish mouth-wateringly delicious. Enjoy with Spiced Layered Flatbread (see page 135) or just stuff it in a wrap for a quick lunch, or as a sabji on the side of a dal or curry.
SERVES
4
Ingredients
Paneer:
- 200ml (7fl oz) natural yogurt
- 1 tablespoon tandoori masala
- 1/2 teaspoon salt
- 450g (1lb) paneer, cut into 2.5 cm (1 inch) cubes
- 2 tablespoons sunflower oil
Masala:
- 2 tablespoons sunflower oil
- 1 teaspoon black mustard seeds
- 1 tablespoon urad dal
- 10 fresh curry leaves
- 2–4 dried red chillies
- 3 onions, thinly sliced
- 60g (2-1/4 oz) fresh coconut, grated
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chilli powder
- 1/4 teaspoon salt
Directions
- For the paneer, mix the yogurt, tandoori masala and salt together in a bowl. Add the paneer cubes and gently turn in the marinade until well coated. Set aside while you start to prepare the masala.
- Heat the oil in a pan, add the mustard seeds and urad dal and cook over a low heat for a minute. Then add the curry leaves and chillies and cook for a few seconds.
- Add the onions and cook over a medium heat for ten minutes until lightly golden. Then stir in the coconut and cook for five minutes.
- Meanwhile, heat the oil for the paneer in another pan, add the marinated paneer with all the excess marinade and cook over a high heat for five minutes, turning halfway through, until lovely and golden all over.
- Add the cooked paneer to the onions and coconut with the turmeric, chilli powder and salt. Mix well and cook over a medium heat for five minutes, then serve.
Text copyright © Chetna Makan 2021. Design and layout copyright © Octopus Publishing Group 2021. Photographs copyright © 2021 Nassima Rothacker. Published in 2021 by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd. Reproduced by arrangement with the publisher. All rights reserved.
