Classic Tandoori Paneer Stuffed with a Beetroot and Raisin Filling
Classic Tandoori Paneer Stuffed with a Beetroot and Raisin Filling
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- 225g block of paneer cheese, cut in half crosswise and cut deep horizontal slits in them to make roomy pockets
- 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
- 1½ tbsp vegetable oil
- 75g fresh beetroot, coarsely grated
- 25g raisins
- 1-2 tsp lemon juice
- Salt and black pepper to taste
- Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
- Coat the paneer in the Tandoori Marinade from the pouch, adding 1 tbsp of vegetable oil.
- In a frying pan, heat the remaining oil. Add the beetroot and raisins and cook with a splash of water and half the lemon juice.
- Cover and cook on a low heat for 8-10 minutes until the beetroot is tender. Season with salt and add the remaining lemon juice if you like.
- Add more water if needed whilst cooking if getting too dry. Once cooked, leave to cool slightly.
- Stuff the beetroot filling into the pockets in the paneer, packing in as much as you can.
- Place on a foil-lined or greased baking tray. Place on the middle rack and cook for 10-12 minutes until charred lightly on both sides, basting with extra marinade if it looks patchy
- Sprinkle with a good pinch of the Tandoori Seasoning from the foil sachet and serve with a little of the herb chutni on the side, as well as a salad.
- 225g block of paneer cheese, cut in half crosswise and cut deep horizontal slits in them to make roomy pockets
- 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
- 1½ tbsp vegetable oil
- 75g fresh beetroot, coarsely grated
- 25g raisins
- 1-2 tsp lemon juice
- Salt and black pepper to taste
- Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
- Coat the paneer in the Tandoori Marinade from the pouch, adding 1 tbsp of vegetable oil.
- In a frying pan, heat the remaining oil. Add the beetroot and raisins and cook with a splash of water and half the lemon juice.
- Cover and cook on a low heat for 8-10 minutes until the beetroot is tender. Season with salt and add the remaining lemon juice if you like.
- Add more water if needed whilst cooking if getting too dry. Once cooked, leave to cool slightly.
- Stuff the beetroot filling into the pockets in the paneer, packing in as much as you can.
- Place on a foil-lined or greased baking tray. Place on the middle rack and cook for 10-12 minutes until charred lightly on both sides, basting with extra marinade if it looks patchy
- Sprinkle with a good pinch of the Tandoori Seasoning from the foil sachet and serve with a little of the herb chutni on the side, as well as a salad.
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Tandoori food refers to grilled or roasted skewers of meat and vegetables cooked in a charcoal- fuelled tandoor oven, reminiscent of a BBQ char, but with savoury and spicy Indian flavours. If you are already a tandoori fan, our Classic Tandoori Marinade Kit is sure to be your new best friend! The marinade evokes that delicious restaurant tandoori taste, full of yoghurt tang, ginger, garlic and warming spices.
For Indian chefs, tandoori food takes a lot of training to master. But, with ovens and grills to hand - and now our tandoori Marinade Kits too - you can achieve that sought-after, mouth-watering marriage of spiced yoghurt coating and chary smokiness in minutes. We love using these kits to add bags of flavour to oven-roasted meats and veggies in the winter - and to add an Indian twist to classic BBQ food in the summer.
