* Percent Daily Values are based on a 2000 calorie diet.
Coconut paneer tikka
Marinated paneer loaded with flavour
Course: Main Course
Author: Chetna Makan
For the paneer:
450gpaneercut into 2.5cm cubes
For the masala:
1tspblack mustard seeds
10fresh curry leaves
2 - 4 dried red chillies
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.