Name: Paneer tikka with pea and mint relish
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp tikka curry paste; 3 tbsp greek yogurt plus extra to serve; 1 tbsp gram flour; 2 blocks paneer cut into 3cm chunks; 1 green pepper cut into chunks; to serve watercress; to serve naans warmed; 2 tbsp white wine vinegar; 2 tsp caster sugar; 2 shallots finely chopped; 200g peas blanched; a small bunch mint chopped

2 tbsp tikka curry paste
3 tbsp greek yogurt
plus extra to serve
1 tbsp gram flour
2 blocks paneer
cut into 3cm chunks
1 green pepper
cut into chunks
to serve watercress
to serve naans
warmed

PEA AND MINT RELISH

2 tbsp  white wine vinegar
2 tsp caster sugar
2 shallots
finely chopped
200g peas
blanched
a small bunch mint
chopped

Method

step 1
Mix the curry paste, yogurt and gram flour and season. Toss with the paneer and leave in the fridge for 1 hour.
step 2
To make the relish heat the vinegar and sugar gently in a pan until the sugar has dissolved. Add the shallots and leave to sit.
step 3
When you’re ready to cook, thread the paneer onto skewers, alternating with chunks of pepper. Grill under a high heat for 6-8 minutes until charred and coloured.
When you’re ready to cook, thread the paneer onto skewers, alternating with chunks of pepper. Grill under a high heat for 6-8 minutes until charred and coloured.
step 4
Mix the peas and mint into the vinegar and serve with the paneer, some extra yogurt, watercress and warm naan breads.