BBQ paneer with beetroot, coconut and crispy shallots
This recipe for BBQ paneer with beetroot, coconut and crispy shallots comes from gourmet kebab restaurant Le Bab. It's easy and vegetarian but packed full of flavour
Anardana paneer kati rolls
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp coarse anardana powder
- 2 large garlic clovescrushed
- 2 tbsp olive oil
- 1 lemonzested and juiced
- 400g paneer
- 1 red onionsliced
- ½ tbsp mint sauce
- 4 tbsp natural yogurt
- 4 chapatis or tortilla wraps
- handful of coriander leaves
Nutrition: Per serving
- kcal652
- fat39.5g
- saturates17.4g
- carbs38.4g
- sugars10.9g
- fibre1.2g
- protein34.9g
- salt2.7g
Method
step 1
In a large bowl, whisk together the anardana powder, ½ tsp of fine sea salt, the crushed garlic, olive oil, 1 tbsp of lemon juice and the lemon zest.
step 2
Chop the paneer into 1½cm cubes, then drop into the anardana paste. Coat all over and leave to marinate for 30 minutes.
step 3
Meanwhile, make some pickled onions by mixing the onion rings with 2 tsp of lemon juice and 1 tsp of fine sea salt – leave to marinate for 20 minutes. Prepare the minty yogurt by mixing together the mint sauce and yogurt.
step 4
Heat the oven to 195C/fan 175C/gas 5. Bake the paneer pieces for 15-20 minutes, flipping halfway, until just charred on the outside.
step 5
Stuff warmed chapatis or tortillas with the baked paneer. Drizzle over the minty yogurt, scatter over some pickled onions and coriander, and roll up tightly.
