1 tsp. oil plus little extra for the grill and frying potatoes
1 tbs. butter
6 cherry tomatoes, halved
2 blocks of 220gish paneer
1 courgette, sliced lengthways into ½ thick strips
½ aubergine, sliced lenthways 1/2cm
1 tsp. vegetable oil
1 rounded tbs. Greek yoghurt
Heat the oven to 200C.
Halve the paneer block as evenly as possible. Make a marinade with the small sauce/marinade packet and the Greek Yoghurt if you have time. Bake in the oven until charred in places, around 10-12 minutes, brushing with some oil or butter towards the end.
Meanwhile, using a griddle pan, grill the vegetables until charred in places and just done to your liking around
Layer the terrine, starting with the paneer, then layer both vegetables in one layer, the next paneer and more vegetables, until both have been used up, finishing with the paneer. Line small loaf tin with parchment paper (or foil or anything to help remove it when it is ready). You can also layer and serve on the sauce straight from here, it might not be a straight thought. Cover with foil and reheat in the oven when you are nearly ready to eat. Reheat in an 180C oven for 15-20m or until hot and soft.
Meanwhile, make the sauce. Heat the butter and oil together and add the spices from the packet. Cook for 10 seconds, add both sauces, a splash of water and the tomatoes and cook for 3-4 minutes or until the tomatoes are soft.
If using the garnish, shred the potato into thin matchsticks. I use the slice option of my box grater and then slice these finely but you may have other ways of doing this. Heat about 1-2” of oil in a small saucepan and fry the potatoes in batches until crispy and lightly golden, about 3-4 minutes. Drain and repeat with the next batch.
When you are ready to serve, place a good pool of the sauce in the centre of the plate, slice the paneer into 4 large slices, place this, flat-side down on the sauce and finish with the crispy potatoes.
You can also serve the paneer whole in the centre of the table on a bed of the sauce.
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