If you’re like us and love the flavours of Indian but don’t always feel like a warm curry on a hot summer’s day, then you’ll love this dish!
This Week
2 Dec - 8 Dec
Tandoori Paneer with Roasted Eggplant, Potatoes and a Spiced Cashew Chutney
- 1 hour
- 4
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Meal Prep Guide
Make the marinade for the paneer. Store in an airtight jar or container in the fridge.
Ingredients
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- 2 Tbsp ginger (grated)
- 2 garlic cloves (crushed)
- 1 lemon (juice)
- 1 tsp salt
- pepper
- ¼ cup plain yoghurt
- 300-400g paneer
Method
- In a large bowl add all the tandoori ingredients, except the paneer. Mix well, till fully incorporated.
- Add paneer to the marinade upto 24 hours before cooking.
Par boil the potatoes. Store in an airtight container in the fridge.
Ingredients
- 3 medium agria potatoes (cut into bite sized pieces)
- 2 tsp turmeric
Method
- To prepare the potatoes, start by placing them into a large pot with boiling water, turmeric and a teaspoon of salt. Cook until potatoes are cooked halfway through, approx. 12 minutes.
Make the Cashew and Raisin Chutney. Store in an airtight container or jar in the fridge. Bring to room temperature before serving.
Ingredients
- 2 Tbsp raisins
- 1 lemon (juice)
- 1-2 Tbsp coconut oil
- ⅓ cup cashews (roughly chopped)
- 3 garlic cloves (finely sliced)
- 1 red chilli (finely sliced)
- 1 Tbsp ginger (grated)
- 1 Tbsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- Salt and pepper
Method
- Add raisins and lemon juice to a small bowl; let sit 15–20 minutes for the raisins to plump up.
- Meanwhile, add coconut oil, cashews, garlic, chilli, ginger, mustard seeds, cumin seeds and turmeric to a small saucepan, over medium-low heat, cook for 4 minutes. Remove from heat, pour into a bowl and allow to cool. Once the cashews and spices have cooled add raisins and lemon juice, toss well and season with salt.
Prepare the minted yoghurt. Store in an airtight container or jar in the fridge.
Ingredients
- Handful of mint (finely chopped)
- ½ cup of greek yoghurt
- Juice of 1 lemon
Method
Prepare the Minted yoghurt, add yogurt, lemon juice and mint into a bowl, mix well ready to serve.
Tips
Tips
- Adding the turmeric to the potatoes not only adds additional flavour but also allows the potatoes to take on the lovely colour.
- If you have the time (or remember to) we recommend marinating the paneer for +8 hours but no more than 24hours. However if you can’t thats ok, just marinate while you prepare the meal.
Shortcuts
Vegetables
- Swap eggplant for roasted cauliflower or add roasted cauliflower for some extra veggies.
- Swap potatoes for turmeric rice, 1 cup of rice, 1 tsp turmeric and 1 ½ cups of water. Bring to the boil, then cover and simmer for 12 minutes, leave covered for an additional 10 minutes.
- If you’d like to serve this meal with some greens we recommend steaming some broccoli or green beans.
Protein
- Swap paneer for 600g of chicken thighs or lamb chops. Marinated and cooked in the same as the paneer however cooking time may vary.
Other
- Swap cashews for peanuts or coconut chips.
- Swap cumin seeds for coriander seeds.
- Swap mint for coriander.
Ingredients
Tandoori paneer
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- 2 Tbsp ginger (grated)
- 2 garlic cloves (crushed)
- 1 lemon (juice)
- 1 tsp salt
- Freshly cracked pepper
- ¼ cup plain yoghurt
- 300-400g paneer (cut into bite-sized cubes)
Roasted vegetables
- 3 large or four medium agria potatoes (cut into bite sized pieces)
- 2 tsp turmeric
- 2 eggplant (cut into bite sized pieces)
- 1 Tbsp curry powder
- Coconut oil
- Salt
Cashew and raisin chutney
- 2 Tbsp raisins
- 1 lemon (juice)
- 1-2 Tbsp coconut oil
- ⅓ cup cashews (roughly chopped)
- 3 garlic cloves (finely sliced)
- 1 fresh red chilli (finely sliced)
- 1 Tbsp fresh ginger (grated)
- 1 Tbsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- Salt and pepper
Minted yoghurt
- Handful of mint (finely chopped)
- ½ cup of greek yoghurt
- Juice of 1 lemon
Method
- Preheat the oven to 200 degrees celsius fan bake.
- In a large bowl add all the tandoori marinade ingredients, except the paneer. Mix well until fully incorporated, then add the paneer. Leave to marinate while you prepare the remainder of the meal.
- To prepare the potatoes, start by placing them into a large pot with boiling water, turmeric and a teaspoon of salt. Cook until potatoes are cooked halfway through, approx. 12 minutes
- While the potatoes are boiled, prepare the cashew and raisin chutney. Add raisins and lemon juice to a small bowl; let sit 15–20 minutes allowing the raisins to plump up.
- Meanwhile, add coconut oil, cashews, garlic, chilli, ginger, mustard seeds, cumin seeds and turmeric to a small saucepan, over medium-low heat, cook for 4 minutes (cashews should be golden and spices fragrant). Remove from heat, pour into a bowl and allow to cool. Once the cashews and spices have cooled add raisins and lemon juice, toss well and season with salt.
- Drain the potatoes once they have boiled, then pop the potatoes back into the pot and give it a good shake and bash, roughing up the outside of the potatoes. Place all the potatoes and potatoes ‘bits’ from the pot into a baking tray, drizzle over melted coconut oil, and sprinkle over curry powder, salt and pepper. Roast for 35-40 minutes until they are golden and crispy.
- On a separate tray add the eggplant, toss in coconut oil and season with salt. Roast for 35 minutes.
- Place the Tandoori Paneer onto a lined baking tray with any excess marinade removed, make sure the paneer isn’t crammed on the tray. Roast for the final 20 minutes of the vegetables cooking time.
- Prepare the minted yoghurt, add yogurt, lemon juice and mint into a bowl, mix well ready to serve.
- Once everything is ready, toss potatoes and eggplant together, scatter over chutney, drizzle with the minted yoghurt and serve along side the panner and optional broccoli.
Variations
Vegetables
- Swap eggplant for roasted cauliflower or add roasted cauliflower for some extra veggies.
- Swap potatoes for turmeric rice, 1 cup of rice, 1 tsp turmeric and 1 ½ cups of water. Bring to the boil, then cover and simmer for 12 minutes, leave covered for an additional 10 minutes.
- If you’d like to serve this meal with some greens we recommend steaming some broccoli or green beans.
Protein
- Swap paneer for 600g of chicken thighs or lamb chops. Marinated and cooked in the same as the paneer however cooking time may vary.
Other
- Swap cashews for peanuts or coconut chips.
- Swap cumin seeds for coriander seeds.
- Swap mint for coriander.
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