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1
Well ahead, make the marinade.
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2
Lightly brush the chillies and pepper with a little of the mustard oil and roast.
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3
Meanwhile, in a dry, heavy frying pan, gently toast the cumin seeds.
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4
cinnamon, star anise, cardamom and mustard seeds until they give off their aromas, then grind them together using a pestle and mortar.
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5
Sweat the chilli, shallots, garlic and ginger in a little of the mustard oil until softened.
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6
Stir in the smoked paprika followed by the herbs and take off the heat.
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7
Stir into the yoghurt with the spice mix and remaining mustard oil.
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8
Puree the roasted chillies and pepper in a food processor and mix into the marinade.
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9
Stir the paneer into the marinade and leave for at least 3 hours or, better still, overnight (in the fridge!
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10
), stirring from time to time if you like.
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11
To make the paratha, in a bowl mix the flours, mustard oil and salt with just enough warm water to give a workable dough.
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12
Knead for 3-4 minutes, then gather into a ball.
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13
oil lightly and leave to rest in warm place in the bowl, covered with a clean cloth, for 30-40 minutes.
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14
To make the stuffing, mix the mashed potato, coriander leaves, ground seeds and the lemon juice together with salt to taste.
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15
Cut the rested dough into largish billiard-ball shapes and roll each to a round about 2mm thick.
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16
Put about 1 tsp of the stuffing mix in the centre and fold the edges up around the stuffing to seal it in.
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17
Roll again to a flat round.
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18
When ready to cook, brush both sides of each paratha with a mix of vegetable oil and melted butter and cook them by pressing them down in a very hot frying pan for 2-3 minutes on each side, until nicely browned.
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19
Set aside in a warm place.
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20
Cook the marinated paneer (taking a good coating of marinade with each piece) on a very hot griddle pan or in a very hot dry frying pan for 2-3 minutes on each side until nicely coloured all over.
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21
Cook the red onion with them.
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22
Alternatively if barbecuing, thread cubes of the cheese on metal skewers interspersed with cherry tomatoes and pepper chunks.
