Olive Magazine
BBQ Paneer Recipe with Crispy Shallots, Beetroot and Coconut

BBQ paneer with beetroot, coconut and crispy shallots

Published: April 15, 2016 at 9:03 am
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  • Preparation and cooking time
    • Total time
    • + overnight pickling + marinating
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal731
fat61.4g
saturates21.6g
carbs12.5g
fibre3g
protein30.7g
salt0.6g
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Ingredients

MARINATED PANEER

  • 400g paneer
  • 100g greek yogurt
  • 5 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 2 tsp tomato purée

SOUSED STEMS

  • 1 heaped tbsp demerara sugar
  • 150ml white wine vinegar
  • 4 beetroot or rainbow chard stems

BEETROOT AND COCONUT PURÉE

  • 2 medium with stems and leaves beetroot
  • 1 tbsp dessicated coconut

CRISPY SHALLOTS

  • 2 large shallots
  • 50ml milk
  • for coating plain flour
  • for frying vegetable oil

CURRY MAYO

  • 150g mayonnaise
  • 1 tsp mild curry powder

TO SERVE

  • 4 flatbreads
  • 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.

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