I love a bit of Paneer (Indian cottage cheese) and here’s a quick filling you can make using pretty much any vegetables or fruits (yes tomatoes are fruits), a simple and easy caramelizing and popping into the warm grilled pitta and topping with mint chutney (or place into tortilla wrap or naan bread which tastes just as good) So for the basic filling you will need..
Some pitta breads
2 Red onions
2 assorted Capsicum peppers
2 Garlic cloves
Tikka Masala paste by pathak (optional)
Your choice of cooking oil
Black pepper powder
For the chutney
Fresh mint leaves
Firstly start by pouring some boiling water onto the paneer cubes and add a pinch of salt to taste. What this does is slightly cooks the paneer making it soft. Whilst that is sitting aside start chopping up the vegetables. The courgettes into small quarters, peppers small chunks, onions thin long strips, garlic into a paste or finely grated and tomatoes whole or halved.
After about 10 minutes strain the water from the paneer cubes and lightly fry until golden in some cooking oil. I also like to add a spoon of Tikka Masala Paste just to add that little extra kick of spice to the paneer but its not a necessity. Once the paneer cubes have slightly fried remove into a seperate bowl with a tissue under to soak up any excess oil.
Next start by adding the garlic into a small amount of oil, once it starts to slightly go golden add the onions. Now add a small spoonful of salt and two spoonfuls of sugar. Let the onions cook until soft and caramelize into a syrupy sauce like consistency. Next add the peppers and courgettes. Once soft add the tomatoes. Add a squeeze of honey and a dash of lemon juice. All the vegetables should have a nice shiny syrupy coating.
Whilst that is cooking make the mint chutney by simply blitzing a few leaves of fresh mint, a tiny bit of garlic paste and a bowlfull of Greek yogurt. Add salt to taste.
Then add the spring onions. Next add a small spoonful of Paprika and Black pepper and last your fried Paneer cubes.
Finally grill the pitta breads for two minutes. I drizzle them in water first and then place then under the grill, particularly making sure the edges are moist to stop the bread from crackling and keeps it soft. Then slice in half and add the filling along with the mint chutney.
And enjoy x