Indian
Indian - Sides and Vegetables
Yoghurt Free Tikka Paneer Mint Coriander Chutney
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g Paneer (cubed)
- • 2 tablespoons Vegetable Oil
- • 1.5 tablespoons Tandoori Masala Powder
- • 1 teaspoon Garlic Powder
- • 1 teaspoon Chilli Powder
- • 1/2 teaspoon Ginger Powder
- • 1/2 teaspoon Coriander Powder
- • 1/2 teaspoon Mint Sauce
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/2 teaspoon Paprika Powder
- • 1/2 teaspoon Salt
- • 1/4 teaspoon Cumin Powder
- • 1/2 teaspoon Red Food Colouring Powder
Preparation Steps
1
Phase 1
Cut up your paneer into 2-3cm size pieces
2
Phase 2
add all the marinade ingredient into a bowl and combine thoroughly
3
Phase 3
Cover and refrigerate for at least 2 hours
4
Phase 4
when ready to cook remove from the refrigerator around 1 hour before cooking to allow to warm through slightly