All The Aunties
All The Aunties

Catch Riya live on Saturday Kitchen, BBC One, Sat 7 Nov, 10am

Riya's live on BBC One right now!

Watch live on iPlayer
Watch from the start

As seen on BBC Saturday Kitchen! Make Riya's Nachodums at home

Get Riya's recipe
Watch the episode
Where to buy

Cajun Blackened Paneer with Slaw

Serves 4

Ready in 50 mins

Original paneer

  • Vegetarian

Bold, smoky and blackened at the edges, this one is a proper barbecue showstopper. Thick slabs of paneer get a Cajun spice crust, hit a hot grill, then land on a crunchy, zingy slaw. No barbecue? A smoking hot griddle pan does the job just as well.

Jump to method
Ingredients
Method

Ingredients

  • 400g All The Aunties Original Paneer, cut into thick slabs or large cubes
  • 1 tablespoon olive oil
  • 1 tablespoon melted butter or ghee, plus extra for brushing
  • Lime or lemon wedges, to serve
  • For the Cajun/blackened spice mix:
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic granules
    • 1 teaspoon onion granules
    • ½ teaspoon cayenne pepper, or to taste
    • ½ teaspoon black pepper
    • ¾ teaspoon salt
    • ½ teaspoon brown sugar
    • Squeeze of lemon or lime juice
  • For the slaw/salad:
    • 140g white cabbage, finely shredded
    • 1 carrot, grated
    • ½ red onion, finely sliced
    • 1 green chilli, finely chopped, optional
    • Small handful coriander, chopped
    • Small handful mint or parsley, chopped
    • 1 tablespoon lime juice
    • 1 tablespoon olive oil
    • 1 tablespoon Greek yogurt or mayonnaise, optional
    • ½ teaspoon Dijon mustard, optional
    • Pinch of salt
    • Pinch of sugar

Method

  1. Mix the olive oil, melted butter or ghee, spices, sugar, salt and lemon/lime juice into a thick paste.
  2. Coat the paneer all over and leave for 20–30 minutes.
  3. Make the slaw by tossing the cabbage, carrot, red onion, chilli, herbs, lime juice, olive oil, yogurt or mayo if using, mustard if using, salt and sugar. Taste and adjust.
  4. Heat the barbecue until hot. Cook the paneer for 2–3 minutes on each side, brushing with a little extra butter or ghee, until deeply golden and blackened at the edges.
  5. Serve hot with the slaw, extra lime or lemon and flatbreads if you like.
Watch it on Instagram

Find more like this

Join the Aunties!

Easy paneer recipes and Aunty news, straight to your inbox.

Unsubscribe any time. See our Privacy Policy.