This is great for lunch or picnics and is ready to eat in just 30 minutes!
Ingredients
200g natural yoghurt
1 tbsp tandoori masala
½ tsp salt
450g ready paneer
3 onions, thinly sliced
2 tbsp sunflower oil
1 tsp black mustard seeds
1 tbsp urad dhal
Fresh curry leaves
2 dried red chillies
60g fresh coconut
¼ tsp salt, ½ tsp chilli powder, ½ tsp turmeric powder
Method
– Mix yoghurt, tandoori masala and salt well in a large bowl.
– Slice paneer into cubes and coat with the marinade.
– Add oil to a pan and add in mustard seeds and urad dhal. Keep the heat on medium/low.
– Add curry leaves and chillies.
– Once lightly golden, add onions, mix and cook for 10 mins until golden.
– Meanwhile, cook marinated paneer in sunflower oil on high heat in a pan until golden.
– Pour leftover marinade over the top of the paneer.
– Once golden, turn to cook the other side.
– Grate coconut into onions.
– Add salt, chilli powder and turmeric powder and mix through.
– Add onion mix to the cooked paneer and stir well.
– Cook for a final 4-5 mins over medium heat.
Eat with cheese and chilli naan or add to wraps for lunch or picnics.