Fire it up!
Chilli paneer skewers with coconut raita and mango salad
Serve with fluffy flatbreads for stuffing into and wrapping up, or simply warm through shop-bought naans and sandwich in the fillings. Any left-over cooked paneer reheats well in a low oven – we served it with mango chutney, salad and extra yogurt in a doorstop sarnie.
30 MINUTES + MARINATING | SERVES 6 | EASY | V GF
paneer 2 x 200g blocks, cut into 2cm squares
red and green peppers 1 of each, cut into 2cm squares
mango chutney or mango pickle to serve (optional)
flatbreads (see recipe on p32 or use shop-bought),
naans or wild rice salad to serve
MARINADE
tomato purée 1 tbsp
coconut or natural yogurt 100g
lemon1/2, juiced
kashmiri chilli powder 2-3 tsp
ground cumin 3 tsp
RAITA
cucumber ½
coconut yogurt 200g
runny honey ½ tsp
mint a handful of leaves, finely chopped
toasted coconut flakes a small handful,
plus extra to serve
SALAD
mango 2, firm but ripe
red onion 1 small, finely sliced
long thin red chillies 1-2, finely sliced
lime 1, juiced
mint a handful of leaves, chopped
1 Whisk together the marinade ingredients in a bowl with some seasoning. Add the paneer, and chill for at least 1 hour to marinate, or longer if you have time.
