Paneer tikka skewers on naan
Ingredients
for 4 people
| 1 | lime, the whole juice |
| 2 tbsp | water |
| 1 tbsp | sugar |
| 1 pinch | salt |
| 1 | red onion, cut into rings |
| 1 tbsp | sunflower oil |
| 1 | onion, finely chopped |
| 2 tbsp | Madras curry powder |
| 1 tbsp | mango chutney |
| 250 g | plain greek yoghurt |
| 3 cm | ginger, coarsely chopped |
| 3 | garlic cloves, coarsely chopped |
| 3 tbsp | sunflower oil |
| 2 tbsp | mango chutney |
| 1 ½ tbsp | tomato puree |
| 1 tsp | caraway seeds |
| ½ tsp | chilli powder |
| ½ tsp | turmeric |
| ½ tsp | salt |
| 500 g | paneer, cut into approx. 3 cm cubes |
| 8 | wooden skewers, soaked in water |
| oil for frying |
| 4 | naan breads |
| ½ | cucumber, in slices |
| 1 | baby lettuce, leaves removed |
| 1 bunch | coriander, torn into pieces |
How it's done
Pickled onions
Mix the lime juice, water, sugar and salt in a small bowl until the sugar has dissolved. Add the onion, cover and leave to pickle for at least 2 hrs.
Sauce
Heat the oil in a non-stick frying pan. Sauté the onion for approx. 10 mins., stirring occasionally until it begins to brown. Add the curry and cook briefly, leave to cool. Puree the onions, chutney and 2 tbsp of yoghurt until smooth, combine with the remainder of the yoghurt and chill.
Marinade
Puree the ginger and all the other ingredients up to and including the salt until smooth. In a bowl, carefully mix the paneer with the marinade, cover and marinate in the fridge for at least 1 hr. or overnight.
Skewers
Thread the paneer cubes onto the wooden skewers. Fry the skewers on the grill or in a non-stick frying pan with a little oil for approx. 4 mins. all over until golden brown.
Naan
Briefly heat the naan breads on the grill or in the frying pan. Serve the paneer on top of the naan breads along with the sauce, pickles, cucumber, lettuce and coriander.
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