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Ingredients

  • groundnut oil
  • a small chunk ginger, finely grated
  • 1 pack about 200g paneer, cut into cubes
  • 12 baby plum tomatoes
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp mild chilli powder
  • ½ tsp turmeric
  • 3 roti or chapatis, warmed to serve
  • to serve natural yoghurt and lime pickle

CABBAGE SALAD

  • ¼ small white cabbage, finely shredded
  • ½ red onion, finely sliced
  • 1 lemon, juiced
  • ½ tsp cumin seeds, toasted

Method

  • STEP 1

    To make the salad, toss everything together with a good pinch of salt. Leave to sit while you make the paneer.

  • STEP 2

    Mix 1 tsp oil with the ginger, add the paneer and tomatoes, season and toss. Sprinkle over the dry spices, toss, then leave for 10 minutes.

  • STEP 3

    Heat the grill to high. Skewer the paneer and tomatoes then put them on a baking sheet and grill for 7-8 minutes turning until the paneer is golden and tomatoes are blistered. Serve with the salad, roti, yoghurt and pickle.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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