Advertisement

Spicy charred paneer with flour tortillas, red onion chutney and raita

  • Serves 2
Spicy charred paneer with flour tortillas, red onion chutney and raita

This Indian starter brings in some delicious zest and spices from the east and makes for great finger food if you’re looking to save on the washing up!

Advertisement

Method

For the paneer

  • Step 1

    In a heavy based saucepan, bring the milk to the boil.

  • Step 2

    When the milk is at a rolling boil, add in the lemon juice. Stir gently to encourage the curdling process. The curds should separate from the whey – this will take one or two minutes.

  • Step 3

    Remove from the heat.

  • Step 4

    Lay a large muslin in a bowl and pour in the contents of the saucepan.

  • Step 5

    Run some cold water through the muslin and squeeze the muslin to remove most of the moisture from the cheese.

  • Step 6

    Suspend the cheese in the muslin over a sink or large bowl to allow the remaining liquid to drip out.

  • Step 7

    Press the paneer into a clean baking tin or tupperware container. Lay a sheet of baking parchment over the top and place a weight on the paneer – tinned foods are useful for this. Leave for 30 minutes to an hour to firm up. You will need about half of this paneer for the rest of the recipe.

For the red onion chutney

  • Step 1

    In a large frying pan heat the oil on setting 7 on the Miele Induction Hob. Add the onion and cumin seeds and cook for 15 minutes, stirring occasionally until the onions have softened and are starting to colour.

  • Step 2

    Add the sugar, red wine vinegar, balsamic vinegar and chilli flakes and reduce for a further 15 minutes.

  • Step 3

    Allow to cool.

For the flour tortillas

  • Step 1

    Place the flour and salt in a large bowl.

  • Step 2

    Stir in the olive oil and warm water and mix until it starts to form a dough.

  • Step 3

    Knead on a lightly oiled work surface for 5 minutes or until springy.

  • Step 4

    Place in a lightly greased bowl, cover with cling film and leave to rest at room temperature for around 30 minutes.

  • Step 5

    Cut the dough into 8 equal pieces and roll into small balls.

  • Step 6

    Lightly flour the work surface and a rolling pin and roll the balls into rounds approximately 20cm in diameter.

  • Step 7

    Heat a cast iron frying pan or flat griddle on the highest setting of the TempControl zone of a Miele Induction Hob.

  • Step 8

    When up to temperature, place a flatbread in the pan and cook for 20-30 seconds on each side. Keep warm in a tea towel and repeat with the remaining tortillas.

For the paneer (continued)

  • Step 1

    Preheat the Miele Combination Steam Oven to full grill level 3.

  • Step 2

    Cut the paneer into cubes around 2cm2.

  • Step 3

    To make the marinade, mix all of the spices with the yogurt. Gently fold the cubed paneer into the marinade and leave for 5 minutes.

  • Step 4

    Put the marinated paneer onto skewers and place on a wire rack over the Miele Universal Tray.

  • Step 5

    Place on the shelf position closest to the grill (3 or 5 depending on model).

  • Step 6

    Set the programme to: Combination mode, full grill level 3, 60% moisture for 8 minutes.

  • Step 7

    Half way through the cooking process, turn the skewers over.

For the raita

  • Step 1

    Place the cumin seeds, salt and pepper in a pestle and mortar and grind to a coarse powder. Add the mint leaves and pound into the spice powder.

  • Step 2

    Mix the mint paste with the yogurt, lime juice and season to taste.

To serve

  • Step 1

    Serve the tortillas topped with the paneer (either with or without the skewers), garnish with the onion, chilli and coriander and serve with the raita, red onion chutney and lime wedges.

Recipes created by Miele - Precision. Passion. Perfection.

Advertisement