Delhi x France
Paneer tikka en croûte
A whole block of paneer tikka wrapped in pastry like a present. Vegetarians finally get the showpiece.
120 minTime
27 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original751kcalsame
27 gproteinsame
4 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the curd, ginger garlic paste, 2 tsp chilli, garam masala, kasuri methi, mustard oil, lemon and salt. Coat the paneer block and marinate 30 minutes.
- 2Sear the paneer in a hot nonstick pan on high heat for 1 minute a side.
- 3Melt 15 g butter on medium heat, cook the onion and garlic 3 minutes, then the mushrooms 10 minutes until dry. Add the spinach for 3 minutes, squeeze out any liquid, salt and cool.
- 4Heat the oven to 200°C. Overlap the pastry sheets into a 30 x 35 cm rectangle, spread the mushroom mix in the middle, set the paneer on top and wrap. Seal, put seam side down on a tray, glaze, score and chill 15 minutes.
- 5Bake in the oven at 200°C for 30 to 35 minutes.
- 6Simmer the tomato puree with the remaining butter and chilli on medium heat for 8 minutes, then stir in the honey and cream. Rest the parcel 10 minutes and slice thick.
Serve it like this
Lay a thick slice flat so the layers show, spoon makhani sauce in a crescent beside it and finish with pickled onions and a coriander sprig.
