Tantalizing Tandoori Paneer fills a moreish and crumbly pastry. This vegetarian French-Indian dish has Paneer Tikka pieces combined with crunchy vegetables. This is fusion food at its finest!
Tandoori Paneer Galette is so rich and flavourful. The creamy soft paneer perfectly complements the crunchy vegetables and the crumbly pastry base.
This is the sort of recipe that you want to serve when you’ve invited over your friends. I love creating meals that I can surprise my friends with – it’s likely they won’t have eaten this anywhere else!
French Galette
Rustic and inviting, a Galette is the perfect “throw it all together” recipe. A later of pastry is filled with a sweet or savoury filling and then the edges are folded in a free-form style.
The beauty of galettes is that they do not require too much thought and attention. Also, you do not even need a pie tin or pie case!
If you are someone who likes to put your food together as quickly as possible without worrying about aesthetic neatness and perfection, then this recipe is for you! Conversely, you still end up with a stunning dish!
If you find that you do not have enough filling for a pie, then a galette might be the way to go!
Tandoori Paneer Tikka
For the filling, I thought of using Paneer pieces. A flavour that I absolutely adore is Tandoori Paneer. Tandoori flavours are tangy and hot.
Meat or paneer and vegetables are marinated in a fiery red masala mixed with yogurt, also known as Tandoori Sauce . These pieces are then skewered and grilled.
Use the recipe found in the Tandoori Paneer Tikka post to make your filling.
You can also make this galette with Malai Paneer Tikka
Indian Fusion Recipes:
I have a soft spot for fusion recipes. As much as I love the authentic recipe, there is something to be said about marrying two cuisines to create a showstopper dish!
Within Indian cuisine, there are many great pairings such as Indo-Chinese or East-African Indian.
These are some of the best Indian Fusion recipes:
Chilli Paneer – a world-famous Indo-Chinese classic
Masala Mogo – East-African Indian Mogo Chips combined with an Indo-Chinese sauce
Clotted Cream Peda – silky English clotted cream incorporated in classic Indian mithai
Malai Broccoli – broccoli florets are grilled in an Indian spiced cream cheese marinade
What to serve with Paneer Galette
This galette is wonderful as a main or as an hors d’oeuvre.
For addition of flavour, green chutney such as Green Mint and Coriander Chutney will go great on the side.
To counteract the heat, try a mango lassi or a hibiscus, rose and basil cooler
Virgin Cardamom Mint Mojito will also pair well.
Can I make this vegan?
The paneer and yogurt make this recipe vegetarian but not vegan.
You could try tofu instead of paneer and use vegan yogurt.
The pastry is made with butter but you could make a pastry with oil or buy store-bought shortcrust pastries which are often already vegan.
Can I make this gluten-free?
Yes, use gluten-free flour to make the pastry.
How to make the best Galette Pastry with tips
We have made an egg-free simple shortcrust pastry for this recipe.
When researching how to make the best Galette. I came across an article on Galette Common Mistakes. Although a galette does not require as much perfection as a pie, there are some mistakes to avoid!
Ensure that your dough is firm and not wet. A wet dough will mean that the pastry will not hold its form and the fillings inside.
Use chilled butter to make the dough.
Ensure that the thickness of the pastry is just right. Too thick of a pastry will not cook and too thin will not enough to hold the filling. A thickness of around a pound coin should be fine.
The filling should not be too runny or wet. Moisture from the filling will make the pastry soggy.
Do not add too much filling. I would say that with this tandoori paneer filling, a single layer is sufficient.
How to make Tandoori Paneer Galette
There are three main steps to this recipe:
The first step is to make the Tandoori Paneer filling
Take all the marinade ingredients in a big bowl and leave it aside for 1 hour.
The second is to make the pastry dough
In a mixing bowl place flour, salt and add chilled cubed butter.
Rub the flour and butter with your fingers to achieve a crumbly texture.
Add little water at a time and pull the flour together but don’t overwork it.
Wrap it in cling film and leave it in the fridge.
The third is to assemble the galette and cook!
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TANDOORI PANEER GALETTE
Ingredients
- 2 cup wholewheat flour
- 150 g unsalted butter chilled cubed
- ½ tsp Sea Salt
- 7 tbsp chilled water
- Please check Tandoori Paneer Tikka recipe link above in the post.
Instructions
- In a large mixing bowl, take the flour and salt and add the chilled butter.
- Rub the flour and butter together until you achieve crumbs
- Add water 1 tbsp at a time and mix but do not start kneading
- Bring together to form a ball, cover with clingfilm and place in the fridge for 1 hour.
- Meanwhile, prepare the filling.
- Marinate all the tandoori paneer tikka ingredients and leave to marinate for 1 hour.
- Preheat oven to Gas Mark 4.
- Roll out the pastry in a circle on a floured surface to a thickness of 1/4cm.
- Carefully place on a lined baking tray.
- Place the Tandoori filling on top of the pastry leaving a 2 inch thickness around the edges.
- Bring the edges towards the middle of the pastry and lightly press so it holds.
- Using a pastry brush, brush some oil on the Tandoori mixture
- Place in the oven for 40 minutes and bake until the edges of the pastry turn light brown or golden.
- Serve sprinkled with fresh coriander.
- Serve with mint and coriander Green Chutney.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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TANDOORI PANEER GALETTE
Ingredients
- 2 cup wholewheat flour
- 150 g unsalted butter chilled cubed
- ½ tsp Sea Salt
- 7 tbsp chilled water
- Please check Tandoori Paneer Tikka recipe link above in the post.
Instructions
- In a large mixing bowl, take the flour and salt and add the chilled butter.
- Rub the flour and butter together until you achieve crumbs
- Add water 1 tbsp at a time and mix but do not start kneading
- Bring together to form a ball, cover with clingfilm and place in the fridge for 1 hour.
- Meanwhile, prepare the filling.
- Marinate all the tandoori paneer tikka ingredients and leave to marinate for 1 hour.
- Preheat oven to Gas Mark 4.
- Roll out the pastry in a circle on a floured surface to a thickness of 1/4cm.
- Carefully place on a lined baking tray.
- Place the Tandoori filling on top of the pastry leaving a 2 inch thickness around the edges.
- Bring the edges towards the middle of the pastry and lightly press so it holds.
- Using a pastry brush, brush some oil on the Tandoori mixture
- Place in the oven for 40 minutes and bake until the edges of the pastry turn light brown or golden.
- Serve sprinkled with fresh coriander.
- Serve with mint and coriander Green Chutney.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This vegan Instant Pot Tomato Pasta Sauce should be a staple in your kitchen. So much better than bottled, this homemade sauce can be made in large batches ready for when pasta craving hits! Delicious and robust pasta sauce is packed with sundried tomatoes and kalamata olives which provide the most delicious sunshine-packed taste and nutrition.
INSTANT POT SUNDRIED TOMATO AND OLIVE PASTA SAUCE
Homemade Pasta Sauce
Instant Pot Tomato Sauce
Kalamata Olives
Difference between Black Olives and Kalamata Olives
Ingredients
These easy to find store cupboard ingredients are used to make this sundried tomato and olive pasta sauce.
Serving
Equipment
How to make Tomato Pasta Sauce in the Instant Pot
(exact measurements can be found in the printable recipe card below)
How to store
INSTANT POT PASTA SAUCE WITH SUN DRIED TOMATOES & KALAMATA OLIVES
Ingredients
- 4 medium fresh tomatoes
- ½ cup sun-dried tomatoes
- 1 can chop or plum tomatoes 400g
- ¼ cup kalamata olives
- 4 tbsp. olive oil
- 1 big white onion roughly chopped
- 5 big garlic cloves
- 1 tbsp. red chilli flakes
- 1 tbsp. herb de Provence
- ½ tbsp. dried lavender
- ½ tbsp. freshly ground black pepper
- Salt to taste
Instructions
- Heat Instant Pot’s inner pot using a saute function.
- Once heated add olive oil then onion and garlic.
- Saute for 1-2 minutes, don’t brown them.
- Add fresh, sun-dried and tinned tomatoes, stir,
- Then add olives, herbs, salt, black pepper and red chilli flakes.
- Add little water.
- Close the lid and press pressure cook HIGH for 5 minutes., make sure the knob is in a sealed position.
- Allow pressure to release naturally for 10-12 minutes before quick release.
- Open the lid and blend it.
- Use it right away or cool and store in the jar and keep it in the refrigerator for 5-7 days.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
