Turmeric and Coconut Paneer with Charred Naans
Paneer is very trendy right now and is a welcome addition to any BBQ. It carries different flavours so well that we can’t stop experimenting with it. We love this recipe from Olive Magazine as it not only tastes amazing but it will win over even the most die-hard meat lover.
- 100g coconut yogurt
- 2 tbsp desiccated coconut
- 1½ tsp ground turmeric
- 1 tsp ground cumin
- 3 tsp garam masala
- 2 garlic cloves (crushed)
- thumb-sized piece ginger (finely grated)
- 1 green chilli (finely chopped)
- ¼ tsp chilli powder (optional)
- 400 g paneer (cubed)
- 2 green peppers (halved and seeded)
- 1 red onion (quartered)
- 1 lime or brinjal (to serve)
- 1 tsp fast-action dried yeast
- 1 tsp golden caster sugar
- 50 g natural yogurt
- 250 g strong white bread flour (plus more for dusting)
- 1/2 tsp fine salt
- groundnut oil
- clarified butter or ghee
- toasted desiccated coconut to serve
- 1/2 cucumber (peeled and seeded)
- 1/2 lemon (uiced)
- 300g coconut yogurt
- a small bunch mint (finely chopped, plus a few small leaves to serve)
- 1/2 a handful coriander leaves (chopped)
- Mix the coconut yogurt, coconut, turmeric, cumin, 2 tsp garam masala, garlic, ginger, green chilli and chilli powder (if usinin a bowl and season well. Then add the paneer and toss in the marinade. Cover, chill and leave to marinate for 2 hours or overnight.
- To make the naans, mix the yeast, sugar and yogurt with 125ml warm water. Put the flour and salt in a bowl and gradually stir in the yeast mixture until it comes together as a dough. Drizzle in 2 tbsp of oil and knead until incorporated. Tip out onto the work surface and knead for 10 minutes, or 5 minutes in a mixer with the dough hook, until smooth. Put into a clean bowl, cover with oiled clingfilm and leave for 2 hours, or until doubled in size.
- To make the raita, roughly grate the cucumber with a box grater, tip into a sieve with a pinch of salt and squeeze out as much water as you can. Mix the lemon juice and yogurt with the cucumber, mint, and the chopped coriander, and season well. Cover and chill.
- When the dough is ready, knead it briefly on a lightly floured worksurface. Cut into 4 pieces and roll each one out to an oval until they no longer spring back, and are about 5mm thick. Lay onto oiled baking sheets, cover with oiled clingfilm and leave for 30 minutes until puffy.
- Heat the barbecue or grill to high. Cut the pepper and onion to a similar size to the paneer, and push onto metal skewers with a piece of veg between pieces of cheese, letting any excess marinade drip off.
- Heat an old baking sheet on top of the grill on the barbecue (or heat a frying pan). Transfer the naans, two at a time, onto the hot baking sheet. Cook for 5-10 minutes until the dough starts to bubble and the bottom looks golden. How long will depend on how hot the coals are. Turn over and brown the other side. Brush with ghee and sprinkle over some of the toasted desiccated coconut. Keep warm under foil while you cook the paneer.
- Grill the skewers for 4-6 minutes, turning halfway through, until lightly charred and the pepper is tender. Sprinkle over the remaining garam masala and a pinch of salt.
- Remove the paneer and veg from the skewers and stuff into the naans. Add the remaining coriander and mint. Spoon over the coconut raita and some pickle to serve.