Maunika Gowardhan's tandoori paneer with pickling spices, chilli and yoghurt recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Maunika Gowardhan’ s tandoori paneer with pickling spices chilli and yoghurt recipe By You Magazine - October 31, 2021 Charred paneer skewers coated in a marinade made with coarsely crushed spices, turmeric and creamy thick yoghurt. You’ll need some wooden or metal skewers for this dish. Any shop-bought green chilli pickle will be good for the marinade. Sam Harris SERVES 4 500g paneer, cut into bite-sized pieces 250g green peppers, cut into cubes Melted butter, to baste Chaat masala, to garnish FOR THE MARINADE 6–7 garlic cloves, roughly chopped 2.5cm ginger root, roughly chopped 1 tbsp coriander seeds 1 heaped tsp nigella seeds 5 tbsp Greek yoghurt 1 tsp ground turmeric 1/2 tsp garam masala 2 tsp shop-bought Indian green chilli pickle, gravy and oil only Salt, to taste If you are using wooden skewers, soak them in water while you make the marinade; it will make them less likely to char. Start by making the marinade. Blend the garlic and ginger in a small blender to a smooth, fine paste, adding a little bit of water. Set aside. In a pestle and mortar, crush the coriander seeds and nigella seeds to a coarse powder, then set aside. Put the yoghurt in a large bowl with the turmeric, garam masala and the shop-bought chilli pickle gravy and oil. Add the garlic and ginger paste and the ground coriander and nigella seeds. Season to taste and mix well. Now add the paneer cubes and the peppers and coat the pieces well in the marinade. Leave to marinate for at least 1 hour. When you are ready to cook, heat the grill to medium and place a wire rack over a baking tray. Thread the paneer and peppers onto the skewers and place on the rack. Grill for 3–4 minutes until the paneer softens and begins to colour slightly. Turn the skewers, baste with butter and grill for a further 4 minutes. Carefully, take the paneer and pepper pieces off the skewers, put them on a serving plate and sprinkle over the chaat masala. Serve warm with flatbread and fresh mint chutney. Buy the book Thali by Maunika Gowardhan is published by Hardie Grant, price £22. To order a copy for £18.70 until 14 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved