To make garlic paste, put 200g (7 oz) of roughly chopped garlic in a blender. Add 3 tablespoons water and process to make a fine paste. Transfer to a container and chill in the refrigerator. This paste can be stored for up to 3 days in the refrigerator.
Recipe information
Yield
4 Servings
Ingredients
For the Mint Chutney
For the marinade
Preparation
For the mint chutney
Step 1
Put the garlic, chiles, coriander and mint leaves in a blender and process until ground, then transfer to a bowl. Add the tamarind paste and mix together. Season with salt. The amount of chiles and salt can be increased or decreased to taste. This chutney should be consumed on the day it is made.
For the hariali paneer tikka
Step 2
To prepare the marinade, put the yogurt, cream, garlic paste, cilantro leaves, red and green chile pastes, chutney, roasted gram flour and oil in a large bowl. Season with salt and mix together.
Step 3
Coat the paneer with the marinade and set aside for about 2 hours.
Step 4
Prepare a charcoal grill, or alternatively preheat the oven to 180ºC/350ºF/Gas Mark 4. Take a metal skewer and thread the marinated paneer cubes through it, leaving a 2.5-cm/1-inch gap between each cube. Roast over a charcoal grill or in the preheated oven for 10-15 minutes.
Recipe notes
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