Chetna Makan’s coconut paneer tikka recipe

This is one of Chetna Makan’s favourite recipes from her new cookbook.

“The coconut paneer tikka – you cannot stop eating it,” she says excitedly. “It is really, really moreish. It’s easy: in 30 minutes you have that big plate of amazing paneer.”

Print Recipe

Nutrition Facts

Coconut paneer tikka

Amount Per Serving

Calories 591 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 24g150%

Polyunsaturated Fat 1g

Monounsaturated Fat 13g

Cholesterol 81mg27%

Sodium 499mg22%

Potassium 282mg8%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 7g8%

Protein 20g40%

Vitamin A 419IU8%

Vitamin C 57mg69%

Calcium 638mg64%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Coconut paneer tikka

Marinated paneer loaded with flavour

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Indian

Servings: 4

Calories: 591kcal

Author: Chetna Makan

Equipment

• Bowl
• Saucepans

Ingredients

For the paneer:

• 200 ml natural yoghurt
• 1 tbsp tandoori masala
• 1/2 tsp salt
• 450 g paneer cut into 2.5cm cubes
• 2 tbsp sunflower oil

For the masala:

• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• 1 tbsp urad dal
• 10 fresh curry leaves
• 2 - 4 dried red chillies
• 3 onions thinly sliced
• 60 g fresh coconut grated
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder
• 1/4 tsp salt

Method

• For the paneer, mix the yoghurt, 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 10 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.

Nutrition

Calories: 591kcal | Carbohydrates: 18g | Protein: 20g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 81mg | Sodium: 499mg | Potassium: 282mg | Fiber: 5g | Sugar: 7g | Vitamin A: 419IU | Vitamin C: 57mg | Calcium: 638mg | Iron: 1mg

Chetna’s 30 Minute Indian by Chetna Makan, photography by Nassima Rothacker, is published by Mitchell Beazley.

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• How to make Chetna Makan’s coconut chicken curry
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• How to make Chetna Makan’s tamarind stuffed chillies

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