Flamed Spanish olives and chilli chutney paneer

    32 min

    This tasty starter is easy to make and simply packed with a whole array of delicious flavours, sure to be a finger food hit.


    1 person made this

    Serves: 8 

    • 10 (30g) paneer cubes
    • 2 tablespoons Greek yoghurt
    • 45g chickpea flour
    • 1 teaspoon ginger and garlic paste
    • salt, to taste
    • black salt, to taste
    • 2 teaspoons garam masala
    • 2 tablespoons mint or coriander paste
    • 1 teaspoon green chilli paste
    • 7 black Spanish olives
    • 4 tablespoons mustard oil
    • chat masala, to taste
    • 2 teaspoons roasted jeera powder
    • 1 wedge lemon

    Prep:25min  ›  Cook:7min  ›  Ready in:32min 

    1. Make a slit in the paneer to form a small pocket.
    2. Prepare a marinade of yoghurt, chickpea flour, ginger and garlic paste, salt, garam masala.
    3. Make an olive chutney by combining the mint or coriander and chilli paste, the chopped olives and mix well.
    4. Put the chutney in the pockets of the paneer and marinate in the yoghurt and masala marinade. Place the paneer gently into tandoor skewers or satay sticks.
    5. Bake in a tandoor oven or in a preheated oven at 180 C / Gas 4 for 7 to 10 minutes.
    6. Combine the mustard oil, chaat masala and jeera powder to form a dip. Remove from the oven and serve hot with olives, dip and a wedge of lemon.

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