Ingredients

• 350 gm. Paneer cubes

• First marinade:

• 2 tbsp. malt vinegar

• 1 heaped tbsp. freshly ground/finely grated ginger root

• 1 tbsp. fresh garlic, ground/finely grated/ crushed

• 1 1/2 tsp. salt, adjust to taste

• Second marinade:

• 2 tbsp. full fat cream cheese

• 3 tbsp. sour cream or thick yoghurt

• 2 tsp. corn flour (not maze flour)

• 1 egg, lightly beaten

• 1 tsp. sweet paprika powder for colour

• 3 red or green fresh chillies, finely chopped. Red chillies look nicer

• 1 tbsp. coriander leaves, finely chopped

• A few strands of saffron, soaked in 1 tbs. of warm water (optional)

• 1 tsp.Garam Masala**

• 1-2 tbsp. oil

• For serving:

• 1/2 head of lettuce, finely shredded

• 1 lemon or lime, cut into small wedges

• **You can use green cardamom seed powder instead of garam masala, if you would like them to be milder.

Instructions

1. Cut Paneer into roughly 2 inch/5cm/ pieces.

2. Place vinegar in a bowl and add salt, ginger and garlic. Mix.

3. Add Paneer cubes, mix and marinate for 1 hour.

4. Make a paste with cream cheese, sour cream, half of the egg, green/red chillies, coriander, saffron, paprika and corn flour. (Mix this by hand rather than using a food processor, as a processor will reduce it to a thin runny liquid).

5. Lift Paneer cubes pieces from the first marinade, leaving the liquid behind, but taking some of the ginger, garlic solids, if you like. Add them to 2nd marinade and gently turn to coat well. Allow to stand for an hour (or longer).