* Percent Daily Values are based on a 2000 calorie diet.
Coconut paneer tikka
Marinated paneer loaded with flavour
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 591kcal
Author: Chetna Makan
Equipment
Bowl
Saucepans
Ingredients
For the paneer:
200mlnatural yoghurt
1tbsptandoori masala
1/2tspsalt
450gpaneercut into 2.5cm cubes
2tbspsunflower oil
For the masala:
2tbspsunflower oil
1tspblack mustard seeds
1tbspurad dal
10fresh curry leaves
2 - 4 dried red chillies
3onionsthinly sliced
60gfresh coconutgrated
1/2tspground turmeric
1/2tspchilli powder
1/4tspsalt
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.