Paneer Tikka Dip

Charmaine Lu -
  • 200g paneer, cut into 2cm cubes
  • 2 tbsp tikka paste
  • 4 spring onions
  • 1 green chilli, deseeded and halved
  • 30g coriander
  • 30g mint leaves
  • 1 lemon, juice only
  • 1 tbsp olive oil
  • Papadoms, to serve
  • 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