Classic Tandoori Paneer Stuffed with a Beetroot and Raisin Filling
- 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.