Baked Paneer from Anjula devi on Vimeo.

Anjula’s Yummy Baked Paneer

Ingredients

150 g thick natural yogurt 

1 tbs gram flour or chickpea flour 

Zest and juice of a medium lemon

1 tsp fresh minced garlic 

1 tsp fresh minced ginger 

1 tbs rapeseed oil 

2 tsp cumin seeds

2 tsp crushed coriander seeds

2 tsp kashmiri chilli powder

5 whole dry chillies, crushed (optional)

2 tsp mango powder

2 tsp dry fenugreek leaves

Sea salt to taste

400 g diced and cubed paneer

Garnish 

2 sprigs of spring onions

1 small bunch of fresh coriander, roughly chopped

Method

Place the yogurt, gram flour, lemon zest and juice in a large mixing bowl. Whisk until smooth. 

Add all the remaining ingredients to the bowl, mix and stir well.

Add the paneer cubes.

Mix and coat the paneer well with the marinade. 

Cover the bowl and refrigerate for at least 4 hours. The longer you marinate the paneer for, within reason, the better it will taste. I marinate overnight sometimes.

Pre-heat the oven to 400 F / 200 C / gas mark 6.

Place the paneer in a baking tray, cover with foil and bake for 20 minutes, then remove from the oven, stir the paneer gently and place back in the oven for a further 10 minutes without the foil.

Remove from the oven, add the spring onions and chopped coriander.

Serve with a fiery chutney.