Tandoori Saffron Paneer
Tandoori Saffron Paneer
Ingredients
Mint chutney filling:
- 3 bunches mint leaves(leaves only)
- 2 bunches coriander leaves
- 100 g baby spinach
- 1” piece ginger, finely chopped
- 1 raw mango
- 1 hot green chilli
- 2-3 tbsp yogurt
- salt
- ½ lemon (juice only)
- 1 tbsp modified corn starch
Paneer marinade:
- 600 g paneer
- 200 g Greek yogurt
- 1 tbsp ginger-garlic paste
- ¼ tbsp turmeric powder
- ½ tbsp garam masala powder
- ½ tbsp amchur (dry mango) powder
- ½ tbsp black cumin seeds
- 1 tbsp roasted channa dal, ground fine
- ½ g saffron threads
- ½ tbsp mustard oil
- salt
Kabab masala:
- ½ tbsp chaat masala
- ½ tbsp ground kasoori methi
- ½ tsp garam masala (prepared in-house)
- ½ tsp ground dried mint
- 1 lemon (juice only)
- baby leaf salad
Instructions
Mint chutney:
- Pick the mint leaves and roughly chop along with coriander and spinach.
- Wash the leaves in cold standing water and transfer to a strainer to drain.
- Peel the raw mango, slice the flesh (discard the seed) and set aside.
- In a food processor/wet grinder, grind the ingredients into a smooth paste following the steps as below:
- First place a tablespoon of yoghurt into the blender jar, add the ginger, green chilli, raw mango and a little of the chopped leaves.
- Blitz for a minute or two, scrape down the sides then add more chopped leaves, juice of lime, salt and blitz again for a couple of minutes.
- Scrape down the sides again and blitz until smooth and transfer to a chilled bowl.
- Now repeat the process with the yoghurt, ginger,chilli, mango add the remainder of the chopped leaves and blitz for a minute then add more chopped leaves, juice of lime, salt and blitz again for a couple of minutes.
- Blitz until smooth and transfer to the chilled bowl, mix well and store in a refrigerator until ready to serve.
- Transfer 6 tablespoons of the chutney into a bowl and whisk in the modified corn starch until well incorporated,set aside. Refrigerate any remaining chutney.
Paneer marinade:
- Cut the paneer into 1.5” x 1.5” slices roughly 1 cm thick.
- Gently slice each piece ¾ of the way through to create a cavity for the chutney filling.
- Fill the incision with the thickened mint chutney and set aside.In a mixing bowl, add the Greek yogurt, ginger-garlic paste, turmeric powder, garam masala powder, amchur powder, black cumin and roasted channa dal powder.
- Mix well and add saffron, salt,mustard oil, check seasoning and mix again.
- Now gently coat each paneer ‘sandwich’ with the marinade, skewer and grill in a tandoor.
- To cook in an oven, pre-heat to200c / gas mark 6.To grill, place the marinated paneer on a cooking rack (with a drip tray below) and grill in the oven for 4 minutes, turn the pieces and grill for 3 minutes or until done.
- Remove and set aside, sprinkle with kabab masala and lemon juice.Serve with baby leaf salad.