Allergens: dairy, mustard, gluten
500g paneer, cubed (around 2cm in size)
For the marinade
Place all of the marinade ingredients into a blender and blend until smooth. Add the paneer and mix well, cover and allow to marinate for at least an hour or up to overnight.
To make the slaw add all of the ingredients to a large bowl and mix really well until it’s all combined, check the seasoning and add salt to taste.
Put the paneer onto four skewers and turn the grill up to high. Place onto a baking tray and pour over the rest of the marinade. Grill until the paneer is beginning to blacken and catch, turning every so often to make sure it’s cooked through – this won’t take long, a few minutes or so.
Cook the frozen paratha according to pack instructions, top with the slaw, the paneer (remove the skewer first!) a drizzle of lime pickle and a few leaves of coriander. Wrap up and tuck in!