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Paneer tikka with pea and mint relish

Name: Paneer tikka with pea and mint relish
Total time: 30 min
Ingredients: tikka curry paste 2 tbsp; greek yogurt 3 tbsp, plus extra to serve; gram flour 1 tbsp; paneer 2 blocks, cut into 3cm chunks; green pepper 1, cut into chunks; watercress to serve; naans to serve, warmed; white wine vinegar 2 tbsp; caster sugar 2 tsp; shallots 2, finely chopped; peas 200g, blanched; mint a small bunch, chopped

30 minutes plus 1 hour chilling time
serves 4
Easy

Paneer is perfect for grilling as it gets super crisp on the outside but retains its soft centre. Serve on skewers with green peppers alongside a refreshing relish for an easy vegetarian BBQ treat

By Janine Ratcliffe

April 24, 2017 at 12:30 pm

Ingredients

tikka curry paste 2 tbsp
greek yogurt 3 tbsp, plus extra to serve
gram flour 1 tbsp
paneer 2 blocks, cut into 3cm chunks
green pepper 1, cut into chunks
watercress to serve
naans to serve, warmed

PEA AND MINT RELISH

 white wine vinegar 2 tbsp
caster sugar 2 tsp
shallots 2, finely chopped
peas 200g, blanched
mint a small bunch, chopped

Method

Step 1

Mix the curry paste, yogurt and gram flour and season. Toss with the paneer and leave in the fridge for 1 hour.
Step 2

To make the relish heat the vinegar and sugar gently in a pan until the sugar has dissolved. Add the shallots and leave to sit.
Step 3

When you’re ready to cook, thread the paneer onto skewers, alternating with chunks of pepper. Grill under a high heat for 6-8 minutes until charred and coloured.

When you’re ready to cook, thread the paneer onto skewers, alternating with chunks of pepper. Grill under a high heat for 6-8 minutes until charred and coloured.
Step 4

Mix the peas and mint into the vinegar and serve with the paneer, some extra yogurt, watercress and warm naan breads.