Paneer Tikka Dip

Coat the paneer in the tikka paste and leave in the fridge to marinate for an hour or so. When ready, heat a griddle pan and char the spring onions and chilli for 5 mins, turning half way. Transfer to a food processor with almost all the mint and coriander, the lemon juice and ½ tbsp of oil. Blend until smooth, season to taste, then spoon onto a serving plate.
Heat ½ tbsp of oil in the pan and fry the paneer for 6 mins, turning often until golden all over. Scatter over the top of the dip, and sprinkle with some more chopped herbs before serving with papadoms.

20 mins

4 serving

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