Tandoori paneer and asparagus rolls

A clever recipe which sees spears of asparagus wrapped in finely sliced and marinated paneer, these cigars can be served as a starter or even as a canapé. The chutneys can both be made in advance and in larger quantities if you like, as they work really well with a whole host of Indian dishes.

First published in 2021




Paneer rolls


Tomato chutney

Mint chutney

To garnish (optional)

  • 2 small beetroot, ideally red and yellow, cooked and finely diced
  • baby salad leaves



Blanch the asparagus in salted boiling water for 2 minutes then plunge into iced water to chill


Mix together the Greek yoghurt, ginger-garlic paste, salt and deggi mirch in a large bowl


Place a pan on a low heat and add the oil, turmeric powder and gram flour. Cook gently for two minutes then mix into the yoghurt mixture


Cut the paneer into thin, rectangular slices and heat a non-stick frying pan over a medium heat. Once hot, cook the paneer slices on both sides until golden brown then take off the heat and cover each side with the marinade


Spoon a little mango chutney, mixed pickle and grated paneer onto each piece of paneer, then roll up with an asparagus spear and secure with a skewer or cocktail stick. Set aside in the fridge until ready to cook


To make the tomato chutney, bring a small pan of water to the boil. Blanch the tomatoes for 2 minutes, then drain. Once cool enough to handle, peel and roughly chop


Heat the oil in a saucepan over a medium heat and add the ginger and chilli. Cook for 1 minute, then add the red chilli powder, turmeric and a pinch of salt and cook for 1 more minute. Tip in the chopped tomatoes, turn the heat down to low and gently simmer for 6-8 minutes, until the mixture forms a thick sauce. Add the sugar and kasundi mustard sauce, taste for seasoning then blitz until smooth. Set aside


For the mint chutney, simply blitz everything together until smooth


When ready to cook, preheat an oven to the highest possible setting. Place the paneer-wrapped asparagus on a tray and bake for 5 minutes, until lightly blistered all over. Transfer to plates, add a little of both chutneys to each roll, then serve immediately with the salad and beetroot on the side

  • 2 small beetroot, ideally red and yellow, cooked and finely diced
  • baby salad leaves
First published in 2021

A master of subtle, balanced spicing and with plenty of experience in Michelin-starred restaurants under his belt, Dayashankar Sharma cooks regional Indian dishes with panache at Heritage in Dulwich.

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