Paneer is an unaged cheese made from curdling milk with an acid, often citrus juice, before pressing it into solid form. Its unique texture means that it stands up to high temperatures without melting, allowing it to be cooked even in the hottest tandoor ovens. Despite the fame of the tandoor method worldwide, even in India tandoor ovens are rarely seen outside of restaurants and communal cooking grounds; for home use, smaller grills not unlike those in the West are more practical. It’s that kind of barbecue-esque Indian home cooking that has inspired this fiery roasted paneer and peppers, set off with a lip-smacking herby dip.
Preparation time:For 2 - 10 minsFor 4 - 15 mins
Cooking time:For 2 - 25 minsFor 4 - 30 mins
Energy (kcal) 521 | Fat 34g, of which saturates 2g | Carbohydrates 20g, of which sugars 5g | Protein 29 g| Salt 2.71g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Instructions: For 2 (For 4)
Paneer: 1 block (2 blocks)
Tandoori Paste: 30g (60g)
Red Pepper: ½ (1)
Yellow Pepper: ½ (1)
Green Pepper: ½ (1)
Red Onion: ½ (1)
Natural Yoghurt: 150g (300g)
Hariyali Paste: 50g (100g)