Tandoori Paneer Samosas
Tandoori Paneer Samosas
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- 1 pack of The Spice Tailor Spicy Tandoori Marinade Kit
- 150g paneer, cut into 1cm thick rectangular squares
- Handful of frozen and defrosted peas/ ½ green pepper, cubed
- ½ medium red onion, very finely sliced
- Squeeze of lemon juice
- 1 tbs. plain yoghurt
- Oil for the baking tin
- 1 packet filo pastry
- Butter to drizzle and for pastry, melted
- Preheat the oven to 200°C.
- Oil a large baking tray and lay out the paneer slices. Cover them on both sides in the Spicy Fast Paste, setting aside 2 tbs for later.
- Drizzle the slices with oil and bake for around 12 minutes until charred. Take the chutney and stir into the yoghurt, season to taste and set aside.
- Meanwhile, squeeze the lemon juice over the onions and season.Chop the cooked paneer into cubes and mix with coriander, green peas and the red onions. Then add the leftover Spicy Fast Paste and 1 tbs of the Speedy Tandoori Seasoning and mix together.
- Cover the filo pastry sheets in butter, cut in half and double over. Then cut into three strips around 2-3"" wide.
- Place a heaped teaspoon of the filling in the bottom corner of one of the strips and fold over to start making a triangle, making sure all the filling is well spread but tucked in.
- Continue folding over the triangle so that it is wrapped in a few layers of pastry. When finished brush with more melted butter and place on the baking tray.
- Bake for around 18 minutes until golden and crisp
- 1 pack of The Spice Tailor Spicy Tandoori Marinade Kit
- 150g paneer, cut into 1cm thick rectangular squares
- Handful of frozen and defrosted peas/ ½ green pepper, cubed
- ½ medium red onion, very finely sliced
- Squeeze of lemon juice
- 1 tbs. plain yoghurt
- Oil for the baking tin
- 1 packet filo pastry
- Butter to drizzle and for pastry, melted
- Preheat the oven to 200°C.
- Oil a large baking tray and lay out the paneer slices. Cover them on both sides in the Spicy Fast Paste, setting aside 2 tbs for later.
- Drizzle the slices with oil and bake for around 12 minutes until charred. Take the chutney and stir into the yoghurt, season to taste and set aside.
- Meanwhile, squeeze the lemon juice over the onions and season.Chop the cooked paneer into cubes and mix with coriander, green peas and the red onions. Then add the leftover Spicy Fast Paste and 1 tbs of the Speedy Tandoori Seasoning and mix together.
- Cover the filo pastry sheets in butter, cut in half and double over. Then cut into three strips around 2-3"" wide.
- Place a heaped teaspoon of the filling in the bottom corner of one of the strips and fold over to start making a triangle, making sure all the filling is well spread but tucked in.
- Continue folding over the triangle so that it is wrapped in a few layers of pastry. When finished brush with more melted butter and place on the baking tray.
- Bake for around 18 minutes until golden and crisp
Keep this recipe for later
Tandoori food refers to grilled/roasted skewers of meat and vegetables cooked in a charcoal- fuelled tandoor oven. The flavours are reminiscent of a BBQ char, but with savoury and spicy Indian flavours. If you are already a tandoori fan and love some heat, our Spicy 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, heat and 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.
