Simon Rimmer served up tasty tandoori paneer cheese with flatbread and dipping sauce on Sunday Brunch.
The ingredients are: 400g of paneer, dried and cut into 35mm cubes, 1 green pepper, cut into similar size pieces.
For the marinade : 200g of yoghurt, drained, 1 teaspoon of chilli powder, 1 teaspoon of garlic powder, 1 teaspoon of ground ginger, 1 teaspoon of turmeric, 1 teaspoon of garam masala, 1 teaspoon of cumin, Coriander and Zest and juice of 1 lemon.
For the dip : A bunch of coriander, A bunch of mint, 50ml of white wine vinegar, 200g of yoghurt and 100g melted butter.
Garnish with red chillies and nigella seeds.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes