Spiced Paneer Kofte with Yogurt and Coriander

Name: Rukmini Iyer Spiced Paneer Kofte Recipe | Easy BBQ Snacks
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 x 225g block of paneer, grated; 100g cold cooked potato, mashed; 30g fresh coriander, chopped; 1 tsp sea salt flakes; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; ½ tsp chilli powder; 1 tsp freshly ground black pepper; 3 fresh curry leaves, chopped (optional); 1 tbsp, plus more for brushing olive or neutral oil; 1 free-range egg yolk; natural yogurt and lime wedges, to serve

by Rukmini Iyer from The Green Barbecue

Packed with paneer cheese and a fragrant blend of spices, these kofte are grilled on the barbecue and paired with a creamy yogurt sauce.

Vegetarian Gluten-Free

Serves 4

Easy

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Introduction from Rukmini Iyer

These kofte are so addictive that I’m surprised they’re legal – a crisp, just-charred exterior, meltingly soft inside, and perfectly spiced – well worth doubling up the quantities on this one, as between four, a platter of these will disappear very, very quickly.

Ingredients

1 x 225g block of paneer, grated

100g cold cooked potato, mashed

30g fresh coriander, chopped

1 tsp sea salt flakes

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

½ tsp chilli powder

1 tsp freshly ground black pepper

3 fresh curry leaves, chopped (optional)

1 tbsp, plus more for brushing olive or neutral oil

1 free-range egg yolk

natural yogurt and lime wedges, to serve

Essential kit

You will need: a barbecue.

Method

Prep time: 20 minutes + 1 hour chilling. Cook time: 10 minutes.

Mix all the ingredients apart from the yogurt in a large bowl, until thoroughly combined. Taste and adjust the seasoning as necessary, then, using your hands, press the mixture into small oval kebab shapes as pictured – squeeze them really well so they compress, as this will help them stay together when cooking. Chill the kebabs in the fridge for at least an hour or overnight.

When you’re ready to cook, wait until the barbecue is good and hot, then generously oil the grill – this will help prevent the kebabs from sticking. Grill the kebabs for 8–10 minutes, turning them gently every couple of minutes, until golden brown and crisp all over.

Serve as soon as they come off the barbecue, with yogurt and lime wedges alongside.

Cook indoors: Bake for 15–20 minutes at 180°C fan/200°C/gas 6 before finishing them off under a hot grill.

Preview