Golden paneer with coriander chutney
Makes: 24
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Golden paneer with coriander chutney
The paneer and green chutney can be prepped a few hours ahead for this Indian-inspired snack
Makes: 24
Prep time: 25 minsTotal time: 
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Nutritional information (canapé)
Calories
47Kcal
Fat
4gr
Saturates
2gr
Carbs
1gr
Sugars
1gr
Fibre
0gr
Protein
3gr
Salt
0gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 226g pack paneer (we used Desi), cut into 2cm cubes
- 1 ½ tbsp tikka masala paste
- zest of 1 lime
- 1 ½ tbsp vegetable oil
- 24 Inspired to Cook sweety drop peppers, drained
For the chutney
- 50g fresh coriander
- 30g unsalted cashews
- juice of 1 lime
- 1 small green chilli, deseeded and chopped
- ¼ tsp fine salt
- 2 tsp soft light brown sugar
Step by step
- In a bowl, toss the paneer with the tikka masala paste and lime zest, then set aside.
- For the chutney, put all the ingredients (including the coriander stalks) in a food processor or high-speed blender with 30ml water. Process to a pesto-like consistency, occasionally scraping down the sides of the processor or blender. Add a little extra water, if necessary.
- Heat the oil in a non-stick frying pan over a medium heat, then fry the paneer, turning regularly, until golden. Remove from the heat, then use tongs to transfer to a kitchen paper-lined plate. Use cocktail sticks to skewer the peppers onto the cubes of paneer. Serve hot with the chutney.
