Paneer Kibbeh with Stuffed Paratha and Green Mango Chutney

Name: Paneer Kibbeh with Stuffed Paratha and Green Mango Chutney
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 red pepper; 3–4 shallots, finely chopped; melted butter, for brushing; seeds of 3 black and 3 green cardamom pods; 1 tbsp ground coriander; 1 tbsp black mustard seeds; vegetable oil, for brushing; 1 tbsp cumin seeds; chunks of red and yellow pepper (optional if barbecuing); small handful of coriander leaves, chopped; lemon wedges and parsley sprigs; 1 largish potato, cooked and mashed dry; juice of ½ lemon; 2 red chillies; 4–5 tbsp mustard oil, plus more for brushing; 1 red onion, halved and sliced cherry tomatoes (optional if barbecuing); 200 g (7 oz) paneer (Indian cheese), cut into 12 cubes or flat strips; green mango chutney; 125 g (4½ oz) chapati flour; 125 g (4½ oz) plain flour; 1 tbsp mustard oil; 1 tsp salt; chunk of fresh root ginger, chopped; handful each of mint and coriander leaves, coarsely chopped; 1 tbsp smoked paprika; 100 g (3½ oz) plain yoghurt; 4–5 garlic cloves, finely chopped; 1 star anise; ½ cinnamon stick, in pieces

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This makes a perfect summer lunch. Use haloumi if you can’t find paneer. Cut the cheese into fat cubes if you are using skewers for the barbecue.

Ingredients

200 g (7 oz) paneer (Indian cheese), cut into 12 cubes or flat strips
1 red onion,

Asia
India
Side dish
Lunch
Starter
Vegetarian
Mediterranean
Summer

Method

Well ahead, make the marinade. Lightly brush the chillies and pepper with a little of the mustard oil and roast. Meanwhile, in a dry, heavy frying pan, gently toast the cumin seeds, cinnamon, star anise, cardamom and mustard seeds until they give off their aromas, then grind them together using a pestle and mortar.
Sweat the chilli, shallots, garlic and ginger in