Tandoori Paneer and Asparagus Rolls Recipe - Great British Chefs

Ingredients

• 12 asparagus spears
• 600g of paneer
• 40g of mango chutney
• 40g of mixed pickle, chopped
• 50g of paneer, grated
• 100g of Greek yoghurt
• 2 tbsp of ginger-garlic paste
• 1 pinch of sea salt
• 1 tbsp of deggi mirch, (a type of chilli powder)
• 50ml of vegetable oil
• 1 tbsp of turmeric powder
• 20g of gram flour
• 2 large tomatoes, ripe
• 1 tbsp of sunflower oil
• 1 tsp ginger, finely chopped
• 1 tsp green chillies, finely chopped
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tbsp of sugar
• 1 tsp Kasundi mustard sauce
• 2 tbsp of fresh mint leaves
• 2 tbsp of coriander leaves
• 1 tsp green chillies, chopped
• 1 tsp ginger, chopped
• 1 tsp lemon juice
• 4 tbsp of Greek yoghurt
• 2 small beetroot, ideally red and yellow, cooked and finely diced
• baby salad leaves