Tandoori paneer and asparagus rolls
Ingredients
Paneer rolls
- 12 asparagus spears
- 600g of paneer
- 40g of mango chutney
- 40g of mixed pickle, chopped
- 50g of paneer , grated
Marinade
- 100g of Greek yoghurt
- 2 tbsp of ginger-garlic paste
- 1 pinch of sea salt
- 1 tbsp of deggi mirch , (a type of chilli powder)
- 50ml of vegetable oil
- 1 tbsp of turmeric powder
- 20g of gram flour
Tomato chutney
- 2 large tomatoes , ripe
- 1 tbsp of sunflower oil
- 1 tsp ginger , finely chopped
- 1 tsp green chillies , finely chopped
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tbsp of sugar
- 1 tsp Kasundi mustard sauce
- 1 pinch of sea salt
Mint chutney
- 2 tbsp of fresh mint leaves
- 2 tbsp of coriander leaves
- 1 tsp green chillies , chopped
- 1 tsp ginger , chopped
- 1 tsp lemon juice
- 4 tbsp of Greek yoghurt
- 1 pinch of sea salt
To garnish (optional)
- 2 small beetroot , ideally red and yellow, cooked and finely diced
- baby salad leaves
Method
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
- 100g of Greek yoghurt
- 2 tbsp of ginger-garlic paste
- 1 pinch of sea salt
- 1 tbsp of deggi mirch , (a type of chilli powder)
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
- 50ml of vegetable oil
- 1 tbsp of turmeric powder
- 20g of gram flour
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
- 600g of paneer
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
- 40g of mango chutney
- 40g of mixed pickle, chopped
- 50g of paneer , grated
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
- 2 large tomatoes , ripe
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
- 1 tbsp of sunflower oil
- 1 tsp ginger , finely chopped
- 1 tsp green chillies , finely chopped
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tbsp of sugar
- 1 tsp Kasundi mustard sauce
- 1 pinch of sea salt
For the mint chutney, simply blitz everything together until smooth
- 2 tbsp of fresh mint leaves
- 2 tbsp of coriander leaves
- 1 tsp green chillies , chopped
- 1 tsp ginger , chopped
- 1 tsp lemon juice
- 4 tbsp of Greek yoghurt
- 1 pinch of sea salt
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
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Tandoori paneer and asparagus rolls
