Coconut Paneer Tikka in 30 Minutes

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This is great for lunch or picnics and is ready to eat in just 30 minutes!

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

– 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.

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