Crispy Paneer

Preheat the oven to 200C. Stir the nigella seeds into the breadcrumbs. In a separate bowl, mix the flour, garlic granules, cumin and 40ml of water to make a thick, sticky batter. Add the paneer cubes and stir to coat, then transfer to the breadcrumbs and press down to coat all sides.
Place the breaded paneer cubes on a baking tray and cook for 15 mins, or until the coating is crisp and firm. Be careful not to overbake as they will dry out very quickly. Serve with a chilli and yoghurt dip as part of an Asian snacks platter or canape selection.

15 mins

2 serving

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