Paneer Bao Buns

Steamed bao buns filled with spiced paneer, crunchy cucumber and tangy yoghurt sauce.

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Indian paneer tikka flavours fit naturally inside soft Chinese-style steamed buns for a playful vegetarian fusion.

Ingredients

• 12 ready-to-steam bao buns
• 400 g paneer, cut into strips
• 100 g yoghurt
• 1 tbsp tandoori masala
• 1 tbsp lemon juice
• 1 tbsp neutral oil
• 1 cucumber, cut into matchsticks
• 1 carrot, cut into matchsticks
• 100 g yoghurt for sauce
• 2 tbsp mint, chopped
• salt

Step-by-step method

1. Mix 100 g yoghurt, tandoori masala, lemon juice and a pinch of salt, then gently coat the paneer and leave for 15 minutes.
2. Mix the remaining yoghurt with chopped mint and a pinch of salt for the finishing sauce.
3. Heat oil in a non-stick frying pan over medium-high heat and cook the paneer in batches for 2–3 minutes per side until browned.
4. Steam the bao buns according to the packet instructions, keeping them covered after steaming so they remain soft.
5. Open each warm bun carefully and add cucumber and carrot matchsticks.
6. Add one or two pieces of hot paneer and spoon over a little mint yoghurt.
7. Serve immediately while the buns are fluffy and the paneer is warm.