Paneer Mahkani Pockets

Name: Paneer Mahkani Pockets
Prep time: 10 min
Cook time: 20 min
Yield: 4-6
Ingredients: Everest Paneer, cut into 1 inch cubes 250 g; bell peppers, sliced into strips 1 or 2; plain yoghurt 3 tbsp; rapeseed oil 1 tbsp; ginger garlic paste 1 tbsp; Sainsbury's Lemon Juice 1 tbsp; turmeric powder 1/2 tsp; deggi mirch 1 tsp; coriander powder 1 tsp; cumin powder 1/2 tsp; garam masala 1/2 tsp; Humza frozen parathas 4 -6; fresh coriander, roughly chopped a handful; Optional thinly sliced raw onion to taste

How do you Diwali? For the team at Zindiya in Birmingham, it starts with Paneer Makhani ‘Pockets’, and trust us, you won’t stop at one.

10 minutes prep

20 minutes cook

Serves 4-6

Hugh Woodward

Ingredients

Paneer filling:

250 gEverest Paneer, cut into 1 inch cubes

1 or 2bell peppers, sliced into strips

3 tbspplain yoghurt

1 tbsprapeseed oil

1 tbspginger garlic paste

1 tbspSainsbury's Lemon Juice

1/2 tspturmeric powder

1 tspdeggi mirch

1 tspcoriander powder

1/2 tspcumin powder

1/2 tspgaram masala

For assembly:

4 -6Humza frozen parathas

a handful fresh coriander, roughly chopped

to taste Optional thinly sliced raw onion

Spiced, charred paneer and peppers, marinated in yoghurt and folded into a golden, buttery paratha.Want to make it for yourself? Shop the full recipe at Sainsbury’s.

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Method

In a mixing bowl, combine the yoghurt, 1 tbsp rapeseed oil, ginger and garlic, Sainsbury's lemon juice, turmeric, deggi mirch, coriander powder, cumin powder and garam masala. Whisk until smooth. Gently fold in the Everest paneer cubes and sliced bell peppers until thoroughly coated. Let rest for 15-20 minutes.

Heat 1 tablespoon of rapeseed oil in a wide frying pan or tawa over medium-high heat. Add the marinated paneer and peppers in a single layer (shake off excessive wet yoghurt pool so it sears rather than stews).

Cook undisturbed for 2-3 minutes until browned edges form, then flip and sauté for another 3-4 minutes until peppers are tender-crisp and paneer is lightly charred. Turn off the heat and stir through a generous handful of chopped fresh coriander.

Heat a separate dry skillet or tawa over medium heat. Place a frozen Humza paratha directly onto the hot pan. Cook for 1-2 minutes per side, pressing gently with a spatula, until puffed, golden, and layered with flaky, crispy spots. Repeat for all parathas.

Lay a warm paratha flat. Spoon a generous portion of the spiced paneer-pepper filling down the center or across one half. Fold the paratha tightly over the filling into a half-moon pocket or wrap the sides inward envelope-style. Once paneer pockets are assembled, polish ghee on the outer paratha and cook in oven for 3 minutes at 170°C. Serve hot with extra fresh coriander and lemon wedges and/or a yoghurt mint dip.