Tandoori Squid

with Stuffed with Paneer Cheese & Cashew Nut Cauliflower

Tandoori Squid

with Stuffed with Paneer Cheese & Cashew Nut Cauliflower
Method
Serves 5

Raita Yoghurt
Combine diced onion, tomato and cucumber with the yoghurt. Season with the salt, garam masala and chat masala to taste. Transfer to the fridge until ready to use.

Vegetable Filling
Prepare your vegetable filling by grating boiled cauliflower and potato. Crumble together, then mix together with paneer. The mixture should still have texture.
Heat oil in a pan, sauté ajwan seed, garlic and green chillies. Add the crumbled vegetable mix and the rest of the ingredients. Check the seasoning.

Tandoori Squid
Fill ½ cup of vegetable mixture into each squid and add
2 tablespoons of cheddar cheese. Cook in the tandoori oven for 7 minutes or bake in your oven for 30 minutes.

Mint Chutney
Combine chillies, coriander and mint leaves and pulse in the blender for a minute. Add in the rice vinegar and mix with the yoghurt. Season with garam masala and chat masala. This is best used immediately.

To Serve
Serve squid on a plate with raita yoghurt and mint chutney on the side. Garnish with radicchio, cucumber sticks, coriander, onion and lime.

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