Chilli paneer skewers with coconut raita and mango salad
Serve with fluffy flatbreads for stuffing into and wrapping up, or simply warm through shop-bought naans and sandwich in the fillings. Any left-over cooked paneer reheats well in a low oven – we served it with mango chutney, salad and extra yogurt in a doorstop sarnie.
30 MINUTES + MARINATING | SERVES 6 | EASY | V GF
paneer 2 x 200g blocks, cut into 2cm squares
red and green peppers 1 of each, cut into 2cm squares
mango chutney or mango pickle to serve (optional)
flatbreads (see recipe on p32 or use shop-bought),
naans or wild rice salad to serve
MARINADE
tomato purée 1 tbsp
coconut or natural yogurt 100g
lemon 1/2, juiced
kashmiri chilli powder 2-3 tsp
ground cumin 3 tsp RAITA
cucumber ½
coconut yogurt 200g
runny honey ½ tsp
mint a handful of leaves, finely chopped
toasted coconut flakes a small handful, plus extra to serve
SALAD
mango 2, firm but ripe
red onion 1 small, finely sliced
long thin red chillies 1-2, finely sliced
lime 1, juiced
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