Olive Magazine
Spiced Paneer Recipe with Roti and Cabbage Salad

Spiced grilled paneer with roti and salad

Published: October 7, 2015 at 9:17 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

An easy and spicy grilled Indian cheese and blistered roast tomatoes dish that would make a great weekday supper or a lovely main for a vegetarian guest at a Christmas gathering. The cabbage salad can also be served as a side with any Indian dishes

  • Vegetarian
Nutrition:
NutrientUnit
kcal174
fat7.1g
carbs9.2g
fibre3.5g
protein16.7g
salt0.1g
Advertisement

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content