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.”

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Coconut paneer tikka
(Nassima Rothacker/PA)
Coconut paneer tikka
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 mins
Cook Time20 mins
Total Time30 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.

Chetna's 30-minute Indian: Quick and easy everyday meals
  • Amazon Kindle Edition
  • Makan, Chetna (Author)
  • English (Publication Language)

Last update on 2021-07-28 / Affiliate links / Images from Amazon Product Advertising API

 

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