Curried paneer with tzatziki and pitta bread



For the curried paneer

For the tzatziki

  • 100g/3½oz Greek yogurt
  • 2 tbsp chopped fresh mint
  • 1 spring onion, finely chopped

To serve


  1. Heat the oil in a frying pan over a medium heat. Add the courgettes, spring onions, figs, red kidney beans, tomato puree, Tabasco sauce and cook for five minutes until the courgette is cooked through.

  2. Add the cubed paneer and cook for three more minutes.

  3. For the tzatziki, place the Greek yogurt, mint and spring onion into a bowl and mix well.

  4. To serve, place the curry in a dish, top with a dollop of the tzatziki and a pitta bread on the side.