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A great combination and nice to cook something meat-free on the barbecue. Serve with naan breads – we get ours from the local takeaway. You need to get started a few hours ahead.

Wine Suggestion: Nothing complex or too heavy with this so focus on pleasurable fruit and balance. For us tonight Umani Ronchi’s organic Serrano. A Montepulciano – Sangiovese blend from Rosso Conero, in the Marches. Youthful and vibrant which suited us perfectly for a summer barbecued dinner.

Barbecued tikka paneer with fresh mango chutney – serves 4

  • 150g natural yoghurt
  • 3 tbsp tikka curry paste, we use Patak’s
  • 2 cloves of garlic, crushed
  • 3 cm piece of ginger, finely grated
  • 300g paneer, cut into 18 cubes
  • 1 green pepper, cut into 18 pieces
  • 1 red pepper, cut into 18 pieces
  • 1 red onion, cut into 6 wedges
  • vegetable oil, for brushing the grill
  • a small handful of coriander leaves, roughly chopped
  • naan breads, to serve

FOR THE FRESH MANGO CHUTNEY:

  • left over red onion from the kebabs (see below)
  • 1 large mango, finely diced
  • 150g cherry tomatoes, finely diced
  • 1-2 red chillies, finely chopped
  • a few sprigs of mint, leaves finely chopped
  • 1 tsp caster sugar
  • juice of half a lemon

Put the yoghurt, curry paste, garlic, and ginger into a large bowl, season with salt and pepper and mix together. Add the paneer and peppers. Peel off the outer 2-3 layers of each onion wedge and add these too (keep the rest for the chutney), then fold everything together gently. Cover and put into the fridge for a few hours, or if short of time leave at room temperature for an hour.

To make the mango chutney, finely chop the leftover onion and put into a bowl with the mango, tomatoes, chillies and mint and stir to mix. Stir in the sugar and lemon juice to taste, then set aside.

Get your barbecue on and hot, then brush the grill with vegetable oil to prevent the kebabs from sticking.

Thread the paneer, peppers and onions onto kebab skewers and cook for 12-15 minutes or until lightly charred.

Sprinkle coriander over the skewers and serve with the mango chutney and naan breads.

(Original recipe from Charred by Genevieve Taylor, Hardie Grant: Quadrille, 2019.)

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