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SharePreparation time: 30
Cooking time: 30 minutes
A flavourful fusion of spiced coconut paneer skewers paired with soft, homemade naans and cooling coconut raita.
Ingredients:
For the paneer and skewers:
100g coconut yogurt
2 tbsp desiccated coconut
1½ tsp ground turmeric
1 tsp ground cumin
3 tsp garam masala
2 garlic cloves, crushed
1 thumb-sized piece of ginger, finely grated
1 green chilli, finely chopped
¼ tsp chilli powder (optional)
400g paneer, cubed
2 green peppers, halved and seeded
1 red onion, quartered
Lime or brinjal (aubergine) pickle, to serve
For the naans:
1 tsp fast-action dried yeast
1 tsp golden caster sugar
50g natural yogurt
250g strong white bread flour, plus extra for dusting
½ tsp fine salt
Groundnut oil
Clarified butter or ghee
Toasted desiccated coconut, to serve
For the coconut raita:
½ cucumber, peeled and seeded
½ lemon, juiced
300g coconut yogurt
Small bunch of mint, finely chopped (plus a few leaves for garnish)
100g coconut yogurt
2 tbsp desiccated coconut
1½ tsp ground turmeric
1 tsp ground cumin
3 tsp garam masala
2 garlic cloves, crushed
1 thumb-sized piece of ginger, finely grated
1 green chilli, finely chopped
¼ tsp chilli powder (optional)
400g paneer, cubed
2 green peppers, halved and seeded
1 red onion, quartered
Lime or brinjal (aubergine) pickle, to serve
For the naans:
1 tsp fast-action dried yeast
1 tsp golden caster sugar
50g natural yogurt
250g strong white bread flour, plus extra for dusting
½ tsp fine salt
Groundnut oil
Clarified butter or ghee
Toasted desiccated coconut, to serve
For the coconut raita:
½ cucumber, peeled and seeded
½ lemon, juiced
300g coconut yogurt
Small bunch of mint, finely chopped (plus a few leaves for garnish)
Handful of coriander leaves, chopped
Method:
Marinate the Paneer:
Mix the coconut yogurt, desiccated coconut, turmeric, cumin, 2 tsp garam masala, garlic, ginger, green chilli, and chilli powder in a bowl. Season well. Toss the paneer in the marinade, cover, and chill for 2 hours or overnight.
Prepare the Naans:
Mix the yeast, sugar, and yogurt with 125ml warm water. In a separate bowl, combine the flour and salt, then gradually stir in the yeast mixture to form a dough. Add 2 tbsp oil and knead until smooth (10 minutes by hand or 5 minutes with a mixer). Place the dough in a clean bowl, cover with a damp tea towel, and leave to rise for 2 hours or until doubled in size.
Make the Raita:
Grate the cucumber and squeeze out excess water. Mix the cucumber with lemon juice, coconut yogurt, mint, and chopped coriander. Season well, cover, and chill.
Shape the Naans:
Knead the risen dough briefly and divide into 4 pieces. Roll each into an oval about 5mm thick. Place on oiled baking sheets, cover with oiled clingfilm, and leave to puff up for 30 minutes.
Prepare the Kadai and Skewers:
Heat your Kadai to high heat. Thread the paneer, peppers, and onion onto metal skewers, alternating pieces and letting excess marinade drip off.
Cook the Naans:
Heat the Hotplate and oil it lightly. Cook the naans in batches for 5–10 minutes until golden and bubbly on one side, then flip and cook the other side. Brush with ghee and sprinkle with toasted desiccated coconut. Keep warm on the Warming Rack if cooked first.
Grill the Skewers:
Grill the skewers for 4–6 minutes, turning halfway, until lightly charred and the peppers are tender. Sprinkle with the remaining garam masala and a pinch of salt.
Assemble and Serve:
Mix the coconut yogurt, desiccated coconut, turmeric, cumin, 2 tsp garam masala, garlic, ginger, green chilli, and chilli powder in a bowl. Season well. Toss the paneer in the marinade, cover, and chill for 2 hours or overnight.
Prepare the Naans:
Mix the yeast, sugar, and yogurt with 125ml warm water. In a separate bowl, combine the flour and salt, then gradually stir in the yeast mixture to form a dough. Add 2 tbsp oil and knead until smooth (10 minutes by hand or 5 minutes with a mixer). Place the dough in a clean bowl, cover with a damp tea towel, and leave to rise for 2 hours or until doubled in size.
Make the Raita:
Grate the cucumber and squeeze out excess water. Mix the cucumber with lemon juice, coconut yogurt, mint, and chopped coriander. Season well, cover, and chill.
Shape the Naans:
Knead the risen dough briefly and divide into 4 pieces. Roll each into an oval about 5mm thick. Place on oiled baking sheets, cover with oiled clingfilm, and leave to puff up for 30 minutes.
Prepare the Kadai and Skewers:
Heat your Kadai to high heat. Thread the paneer, peppers, and onion onto metal skewers, alternating pieces and letting excess marinade drip off.
Cook the Naans:
Heat the Hotplate and oil it lightly. Cook the naans in batches for 5–10 minutes until golden and bubbly on one side, then flip and cook the other side. Brush with ghee and sprinkle with toasted desiccated coconut. Keep warm on the Warming Rack if cooked first.
Grill the Skewers:
Grill the skewers for 4–6 minutes, turning halfway, until lightly charred and the peppers are tender. Sprinkle with the remaining garam masala and a pinch of salt.
Assemble and Serve:
Remove the paneer and vegetables from the skewers and stuff into the naans. Add coriander and mint, spoon over the coconut raita, and serve with lime or brinjal pickle.
We used: Skewer Set, Hotplate, Warming RackRecommended heat: High