Leftover Christmas Paneer Naanwich

Ingredients

200g Paneer3-4 Tbsp Greek Yogurt1 Tbsp Chilli Powder1 Tbsp Curry Powder1 Tbsp Turmeric Powder1 Tbsp Cumin Powder1 Tbsp Salt1 Red PepperHandful Baby Mushrooms2 NaansLeftover Christmas GravyLeftover Christmas Dips (Hummus, Tzatziki, sour cream)Baby Potatoes3-4 Knobs of Butter1 Tbsp Garlic Powder/Salt1 Tsp Mixed Herbs

Method

1. Cut up your paneer slab into cubes placing them in a mixing bowl with Greek yogurt and the spices above. Mix gently with your hands until well incorporated. Cover and let the mixture marinate for 15-30 minutes2. In a pot add cold water with some salt and add your potatoes to parboil for 20 minutes3. Cut your baby mushrooms in half and red bell pepper at a generous size (2-3cm wide)4. Using a skewer, pierce the paneer, mushrooms, red bell pepper and repeat5. Using the Cusinart Cook-In Appliance, set the heat to medium placing the skewers on top layer to cook and get those lovely grill marks. Keep turning over every 3-4 minutes until desired crispyness6. Using the deep pan feature, place your parboiled baby potatoes evenly. Using the back of a glass press down firmly smashing each potato7. Heat up your butter with the garlic salt and herbs until infused and melted. Generously coat each smashed potato with melted butter. Let it bake in the deep pan for 10-12 minutes on each side8. Once the paneer skewers are grilled to perfection. Heat up the Naan spreading any left over dip, then place your grilled paneer and veggies. Drizzle some more dip on top with pomegranate and chopped parsley9. Lastly, generously drizzle overnight gravy all over before tucking in to your leftover Christmas naanwich