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Tandoor-Roasted Pineapple Paneer Peppers Onion Salad (page 2 of 2)

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A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!
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Roast the vegetable type by type 7-12 minutes in a medium-hot tandoor. Wait until there is some coloring and the edges become dark brown to black.

The onion seekh is ready.

The piping hot bell peppers. Don't worry about the black patches, this is desirable in tandoor cooking and vegetables burnt on the sides are not carcinogenic. Only burnt fat is.

Roasting homemade fresh cheese skewered vertically in a 400F hot oven is not risk-free. The first time I tried with feta cheese and and it all ended up in a fire in the tandoor's belly. The second time only two pieces out of six fell down. I managed to remove one with a bread seekh, lifting three stones glued to the cheese in the process. As you can see above, this time it worked fine for the four pieces that stayed with us.

Finally the pineapple, gloriously juicy inside yet spicy and crunchy outside.

Chop everything in bite-sized cubes sprinkle with chaat masala (Indian store) and some lemon juice and coriander leaves. Serve hot with naan.

I think you could do this recipe with long skewers in a really, really hot regular oven. It wouldn't work if you lay the vegetables and fruits in a dish as their juice would reduce the temperature.

If you visit London, I warmly recommend you visit this astonishing Indian restaurant. Tamarind is considered by Indians themselves as one of the best places in England to eat high quality Indian food.

20 Queen Street
London W1J 5PRT
+44 (0)20 7629 3561


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If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!


  • #1
  • Comment by Antje Klees
Dear FX, I really like your beautiful site and I am very happy that I stumbled on it a few days ago... Getting all the ingredients together, especially for the roasted fruit salad, is another topic guess I am going to produce my own paneer first!
  • #2
  • Comment by Julie-Andree Pellerin
Wow,it is the middle of the night and I finally find a passionate.  I really like your descriptions and experiences, a real epicurian.  I will try many of your ticks.  I was printing pictures on the computer for my 4 year old son, and needed to print a watermelon picture...when I saw the ultimate new combination...curry watermelon, sounds good. hope to receive your updated recipes. Julie-Andree Bahamas (from Montreal)
  • #3
  • Answered by fx
Thank you Julie-Andree, I am glad you like my blog! Do you cook conch in the Bahamas? You certainly get better fish than we do here!
  • #4
  • Comment by taz
Delicious-looking roasted paneer!
  • #5
  • Comment by Rashid Omer
  • #6
  • Answered by fx
Rashid, thanks for visiting! On Friday you'll have a chutney recipe.
  • #7
  • Comment by JVS
Hi, I love your site! I found it when looking for information about an onion side/condiment that I have had served with fish pakora.
It is thinly sliced onions possibly marinated in something that turns them a light pinkish color. I have tried wine vinegar, but it wasn't right. Have you come across this? If so do you know what it is?  Any light you can shed on it would be most appreciated.
Thanks, Joyce
  • #8
  • Answered by fx
JVS, I am not familiar with this problem of onions turning pink, but you might find precise answers in the book On Food and Cooking by Harold McGee. Have fun!
  • #9
  • Comment by ANJANI
  • FX's answer→ But it is very good for eating!

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