Chilli Paneer

You could have knocked me down with a feather when I found out that one of my favourite Indian dishes was actually Indochinese, an Indian homage to China, found in many Chinese restaurants in India. The Chinese equivalent I suppose or chips with curry sauce, the chow mien or the UK’s favourite dish, chicken tikka masala.

This does mean that if you want to make the dish vegan then substitution of the paneer for firm tofu will work well.

As an Indian street food this would probably be wok fried with with a splash of water and covered until cooked. This is fine for an appetiser but if you want to make a canapé version then it can also be skewered and grilled. Everything can be made in advance with just a few minutes cooking when your guests arrive.

 

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Serves: 4 as an appetiser or side dish, 16 canapé

5 day: 1 per 4 skewers

Time: Half an hour plus marinating time

Ingredients

Marinade

  • 1 tbsp tomato puree
  • 1 tbsp olive oil
  • 1/2 tsp dark soy sauce
  • 1 tsp peeled and grated ginger
  • 4 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp sriracha
  • 2 tsp ground coriander
  • pinch or two of sugar

 

Kebabs

  • 400g paneer – cut in to square cubes about 1.5cm across
  • 2 peppers – cut to match
  • 1 red onion – cut to match
  • 16 cocktail skewers
  • One lime
  • Pinch of cayenne

 

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Method

Firstly make the marinade in a medium sized bowl by adding the olive oil gradually to the tomato puree, and then the rest of the ingredients.

Add the cubed paneer, and sliced pepper and onion, gradually combine. Cover and refrigerate, preferably overnight.

The next day, heat a grill, griddle or BBQ to high. As that is warming, make up the kebabs in to 16 equal sized portions.

Grill for a few minutes each side until golden brown.

Serve drizzle with lime juice and a pinch of cayenne pepper.

 

 

 

 

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