BBQ paneer with beetroot

BBQ paneer with beetroot, coconut and crispy shallots

  • serves 4
  • A little effort

This recipe for BBQ paneer with beetroot, coconut and crispy shallots comes from gourmet kebab restaurant Le Bab. It's easy and vegetarian but packed full of flavour

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Ingredients

  • paneer 400g
  • greek yogurt 100g
  • garam masala 5 tsp
  • turmeric 1 tsp
  • cayenne pepper 1 tsp
  • tomato purée 2 tsp
  • demerara sugar 1 heaped tbsp
  • white wine vinegar 150ml
  • beetroot or rainbow chard stems 4
  • beetroot 2 medium with stems and leaves
  • dessicated coconut 1 tbsp
  • shallots 2 large
  • milk 50ml
  • plain flour for coating
  • vegetable oil for frying
  • mayonnaise 150g
  • mild curry powder 1 tsp
  • flatbreads 4
  • coriander leaves

Method

  • Step 1

    Dice the paneer into 4cm cubes and soak in water for 30 minutes. Drain, then combine the marinade ingredients and mix with the paneer. Cover and chill overnight, or for at least 1 hour.

  • Step 2

    To souse the stems, dissolve the sugar and some salt in the vinegar and bring to the boil. Cut the stems into 2x1cm strips and blanch in the liquor for 2-3 minutes until cooked but still firm. Leave in the liquor to cool and steep in the fridge overnight.

  • Step 3

    Heat the oven to 150C/fan 130C/gas 2. Wrap each beetroot in foil with a little salt and cook in the oven until soft when poked with a skewer, about 1½ hours. Peel while still warm, cut into chunks and blitz in a blender until very smooth. Stir through the coconut and season.

  • Step 4

    Slice the shallots into rings the thickness of a £1 coin. Soak in the milk for 10 minutes to soften the flavour, drain then dredge in seasoned flour. Heat 3cm oil in a deep frying pan until a cube of bread browns in 1 minute, then fry the shallot rings until very lightly browned. Drain and season.

  • Step 5

    For the curry mayo, stir the curry powder through the mayonnaise.

  • Step 6

    Just before serving, skewer the marinated paneer and grill over a medium heat on the barbecue or under the grill, until it is soft and lightly coloured.

  • Step 7

    To assemble, spread a generous spoonful of the beetroot purée on a flatbread and put 6-7 cubes of paneer on top. Garnish with the soused stems and curry mayo, with plenty of shallot rings and a few coriander leaves.

Nutritional Information

  • Kcals 731
  • Fat 61.4g
  • Saturates 21.6g
  • Carbs 12.5g
  • Fibre 3g
  • Protein 30.7g
  • Salt 0.6g
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