Turmeric and coconut paneer with charred naans
- Preparation and cooking time
- Total time
- + marinating + proving
- Easy
- Serves 4
Skip to ingredients
- 100g coconut yogurt
- 2 tbsp dessicated coconut
- 1½ tsp ground turmeric
- 1 tsp ground cumin
- 3 tsp garam masala
- 2 cloves garliccrushed
- a thumb-sized piece gingerfinely grated
- 1 green chillifinely chopped
- ¼ tsp (optional) chilli powder
- 400g paneercubed
- 2 green peppershalved and seeded
- 1 red onionquartered
- to serve lime or brinjal (aubergine) pickle
NAANS
- 1 tsp fast-action dried yeast
- 1 tsp golden caster sugar
- 50g natural yogurt
- 250g strong white bread flourplus more for dusting
- 1/2 tsp fine salt
- groundnut oil
- clarified butter or ghee
- to serve toasted desiccated coconut
COCONUT RAITA
- 1/2 cucumberpeeled and seeded
- 1/2 lemonuiced
- 300g coconut yogurt
- a small bunch mintfinely chopped, plus a few small leaves to serve
- a handful coriander leaves1/2 chopped
Nutrition: per serving
- kcal935
- fat59g
- saturates38.1g
- carbs63.5g
- sugars10.5g
- fibre7.2g
- protein40.7g
- salt0.7g
Method
step 1
Mix the coconut yogurt, coconut, turmeric, cumin, 2 tsp garam masala, garlic, ginger, green chilli and chilli powder (if using) in a bowl and season well. Then add the paneer and toss in the marinade. Cover, chill and leave to marinate for 2 hours or overnight.
step 2
To make the naans, mix the yeast, sugar and yogurt with 125ml warm water. Put the flour and salt in a bowl and gradually stir in the yeast mixture until it comes together as a dough. Drizzle in 2 tbsp of oil and knead until incorporated. Tip out onto the worksurface and knead for 10 minutes, or 5 minutes in a mixer with the dough hook, until smooth. Put into a clean bowl, cover with oiled clingfilm and leave for 2 hours, or until doubled in size.
step 3
To make the raita, roughly grate the cucumber with a box grater, tip into a sieve with a pinch of salt and squeeze out as much water as you can. Mix the lemon juice and yogurt with the cucumber, mint, and the chopped coriander, and season well. Cover and chill.
step 4
When the dough is ready, knead it briefly on a lightly floured worksurface. Cut into 4 pieces and roll each one out to an oval until they no longer spring back, and are about 5mm thick. Lay onto oiled baking sheets, cover with oiled clingfilm and leave for 30 minutes until puffy.
step 5
Heat the barbecue or grill to high. Cut the pepper and onion to a similar size to the paneer, and push onto metal skewers with a piece of veg between pieces of cheese, letting any excess marinade drip off.
step 6
Heat an old baking sheet on top of the grill on the barbecue (or heat a frying pan). Transfer the naans, two at a time, onto the hot baking sheet. Cook for 5-10 minutes until the dough starts to bubble and the bottom looks golden. How long will depend on how hot the coals are. Turn over and brown the other side. Brush with ghee and sprinkle over some of the toasted desiccated coconut. Keep warm under foil while you cook the paneer.
step 7
Grill the skewers for 4-6 minutes, turning halfway through, until lightly charred and the pepper is tender. Sprinkle over the remaining garam masala and a pinch of salt.
step 8
Remove the paneer and veg from the skewers and stuff into the naans. Add the remaining coriander and mint. Spoon over the coconut raita and some pickle to serve.
