Paneer Tikka Loaded Fries with Mint Chutney Mayo

Method

1. Preheat the oven to 220 °C for 10 min. Scrub the potatoes, cut them skin-on into 1 cm sticks and soak in cold water for 10 minutes to rinse off surface starch; that is what makes them crisp.

   Add in this stepPotatoes 400 g

   oven

2. Dry the potatoes very thoroughly with kitchen paper, then toss with half the oil, part of the salt and part of the chilli powder. Spread them in a single layer on a 30×20 cm baking tray lined with baking paper and bake in the oven for 25 min, turning once halfway, until golden and firm.

   Add in this stepNeutral oil 1¼ tbspSalt ¼ tspKashmiri chilli powder 0.6 tsp

   oven

3. While the fries bake, cut the paneer into 1.5 cm cubes and toss with the yoghurt, the rest of the chilli powder, the garam masala, cumin, part of the salt and the juice of half the lemon. Leave for 10 min.

   Add in this stepPaneer 160 gGreek yoghurt 60 gKashmiri chilli powder 0.9 tspGaram masala ½ tspGround cumin ½ tspSalt ¼ tspLemon ¼

4. Heat the remaining oil in a 24 cm frying pan on medium-high heat and cook the paneer for 4 min, until each side has deep brown patches.

   Add in this stepNeutral oil 1¼ tbsp

   medium-high heat

5. Mint mayo: stir the mayonnaise with finely chopped mint, the remaining lemon juice and the remaining salt. Spoon it into a piping bag or a sandwich bag for easy drizzling.

   Add in this stepMayonnaise 2 tbspMint leaves 6 gLemon ¼Salt ⅛ tsp

6. Scatter the paneer over the fries, sprinkle with mozzarella and return to the oven for 3 min, until the cheese melts.

   Add in this stepGrated mozzarella 60 g

   oven

7. As soon as it comes out, zigzag the mint mayo over the top, scatter with finely chopped red onion, coriander and chaat masala and serve hot.

   Add in this stepRed onion ¼Fresh coriander 6 gChaat masala ½ tsp