Tandoori Squid: Stuffed with Paneer Cheese and Cashew Nut Cauliflower

Recipe By Sarong


Serves 5

Raita Yoghurt

2 tablespoons diced onion

2 tablespoons diced tomato

2 tablespoons diced cucumber

1 cup plain yoghurt

1 pinch salt

1 teaspoon garam masala

1 teaspoon chat masala

Vegetable Filling

1 piece cauliflower, boiled

3 pieces medium potatoes, boiled and peeled

2 cups paneer – bought from your local Indian supplier or use ricotta

Oil, to sauté

2 tablespoons ajwan seeds

4 tablespoons garlic, peeled and chopped

10 long green chillies, chopped

1 tablespoon chat masala

1 tablespoon chilli powder

1 tablespoon turmeric powder

1 cup cashew nut, chopped

1 handful coriander leaves, chopped

½ tablespoon salt

Tandoori Squid

2 pieces squids, cleaned and washed

2 tablespoons cheddar cheese

Mint Chutney 

5 green birds eye chillies

1 large bunch coriander, leaves only

1 large bunch mint, leaves only

30ml rice vinegar

2 cups plain yoghurt

2 tablespoons garam masala

2 tablespoons chat masala


2 pieces radicchio lettuce

2 pieces cucumber sticks

2 sprigs coriander leaves

3 slices red onion rings

2 lime cheeks


Raita Yoghurt

Combine diced onion, tomato and cucumber with the yoghurt. Season with the salt, garam masala and chat masala to taste. Transfer to the fridge until ready to use.

Vegetable Filling

Prepare your vegetable filling by grating boiled cauliflower and potato. Crumble together, then mix together with paneer. The mixture should still have texture.

Heat oil in a pan, sauté ajwan seed, garlic and green chillies. Add the crumbled vegetable mix and the rest of the ingredients. Check the seasoning.

Tandoori Squid

Fill ½ cup of vegetable mixture into each squid and add

2 tablespoons of cheddar cheese. Cook in the tandoori oven for 7 minutes or bake in your oven for 30 minutes.

Mint Chutney

Combine chillies, coriander and mint leaves and pulse in the blender for a minute. Add in the rice vinegar and mix with the yoghurt. Season with garam masala and chat masala. This is best used immediately.

To Serve

Serve squid on a plate with raita yoghurt and mint chutney on the side. Garnish with radicchio, cucumber sticks, coriander, onion and lime.



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