Achari pa­neer tikka

Olive - - EAT -


pa­neer 800g

mus­tard oil 1 tbsp (see cook’s notes) gar­lic and ginger paste 2 tbsp (see cook’s notes) kash­miri chilli pow­der 2 tsp (see cook’s notes)

sea salt 1 tsp

lemon juice 3-4 tbsp

red pep­per 1, chopped into 4cm pieces red onion 1, chopped into 4cm pieces

co­rian­der ½ a small bunch, finely chopped ACHARI MASALA

mus­tard oil 1½ tbsp

ground turmeric ½ tsp

chilli pow­der 1 tsp

greek yo­gurt 380g

mixed pickle 80g, finely chopped

(see cook’s notes) ginger and gar­lic paste 1 tbsp garam masala ½ tsp


ka­soori me­thi 10g, crushed to a pow­der (see cook’s notes)

chaat masala 9g (see cook’s notes) am choor pow­der (dried mango pow­der – see cook’s notes on p82) ½ tsp

chilli pow­der ½ tsp garam masala 1 tsp sea salt ½ tsp


onion ½, roughly chopped

plum to­mato 1, roughly chopped green pep­per ½, roughly chopped co­rian­der a large bunch, roughly chopped mint a bunch, leaves roughly chopped green chill­ies 2, roughly chopped ginger a thumb-sized piece, roughly chopped

mint sauce 2 tbsp

sugar (any kind) 1½ tbsp

white wine vine­gar 2 tsp

• Cut the pa­neer into 16 equal pieces (about 9cm x 2cm each), tip into a large bowl, and mix with the mus­tard oil, gar­lic and ginger paste, chilli pow­der, salt and lemon juice, and chill for 1 hour.

• To make the achari masala, heat the mus­tard oil in a pan and add the turmeric and chilli pow­der. Cook for 1 minute then tip into a bowl and whisk in the yo­gurt, chopped pickle, gar­lic and ginger paste, garam masala and a pinch of salt. Tip this onto the pa­neer, mix re­ally well and chill for an­other hour.

• For the kabab masala, mix to­gether all the in­gre­di­ents and cover.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.