Achari paneer tikka

40 MINUTES + MARINATING | SERVES 4 | EASY |

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

KABAB MASALA

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

GREEN CHILLI CHUTNEY

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.