Olive Magazine
Paneer Tikka Recipe with Pea and Mint Relish

Paneer tikka with pea and mint relish

Published: April 24, 2017 at 12:30 pm
loading...
  • Preparation and cooking time
    • Total time
    • plus 1 hour chilling time
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal508
fat33.4g
saturates19.8g
carbs14.4g
sugars9.1g
fibre4.7g
protein35.2g
salt0.4g
Advertisement

Ingredients

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

PEA AND MINT RELISH

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

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