Classic Tandoori Paneer Stuffed with a Beetroot and Raisin Filling Recipe | The Spice Tailor
Classic Tandoori Paneer Stuffed with a Beetroot and Raisin Filling
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This dish is inspired by the many stuffed paneer tandoori dishes you are now getting in New Delhi. This one with beetroot adds an earthy sweetness to this otherwise spiced, savoury dish. It is a simple dish that works and needs little more than a salad to serve as an appetiser or some naan bread as a main course.
Tandoori Marinade Kits - Classic
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  • 225g block of paneer cheese, cut in half crosswise and cut deep horizontal slits in them to make roomy pockets
  • 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
  • 1½ tbsp vegetable oil
  • 75g fresh beetroot, coarsely grated
  • 25g raisins
  • 1-2 tsp lemon juice
  • Salt and black pepper to taste
  1. Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
  2. Coat the paneer in the Tandoori Marinade from the pouch, adding 1 tbsp of vegetable oil.
  3. In a frying pan, heat the remaining oil. Add the beetroot and raisins and cook with a splash of water and half the lemon juice.
  4. Cover and cook on a low heat for 8-10 minutes until the beetroot is tender. Season with salt and add the remaining lemon juice if you like.
  5. Add more water if needed whilst cooking if getting too dry. Once cooked, leave to cool slightly.
  6. Stuff the beetroot filling into the pockets in the paneer, packing in as much as you can.
  7. Place on a foil-lined or greased baking tray. Place on the middle rack and cook for 10-12 minutes until charred lightly on both sides, basting with extra marinade if it looks patchy
  8. Sprinkle with a good pinch of the Tandoori Seasoning from the foil sachet and serve with a little of the herb chutni on the side, as well as a salad.
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