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.”
Coconut paneer tikka
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
Chetna’s 30 Minute Indian by Chetna Makan, photography by Nassima Rothacker, is published by Mitchell Beazley.
- Amazon Kindle Edition
- Makan, Chetna (Author)
- English (Publication Language)
Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API
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Paneer turned out dry and turns out being a north indian prep mainly – better in north Indian versions.
Excellent. She’s right, it’s so moreish