Paneer tikka with pea and mint relish
- Preparation and cooking time
- Total time
- plus 1 hour chilling time
- Easy
- Serves 4
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.
