400g paneer – cubed
3 cloves garlic, peeled
½ onion – finely chopped
2 inches fresh ginger, peeled and coarsely chopped
1 lime, grate zest and juice
2 tablespoons tomato concentrate
100g plain yoghurt
2 – 4 whole dried red chillies (add as desired)
1 teaspoon whole cumin
1 teaspoon garam masala
½ teaspoon salt
First, dry fry the whole red chillies and cumin on a low heat for 2-3 minutes. Blitz in a coffee grinder.
Put garlic, ginger, chillies, cumin, garam masala, tomato concentrate, lime zest, salt and yoghurt into the blender and make a smooth paste.
Smother the paneer with the marinade and cover. Leave for 2 hours (or overnight) to marinade.
Preheat oven to 220 C/425 F/gas 7 place paneer on a greased baking tray and cover in marinade. Bake for 15 minutes then turn the paneer. Remove when starting to blacken on the edges. Serve hot with mint drizzle.