In a bowl combine yogurt, tomato paste, smoked paprika, garlic paste, ginger paste, brown sugar, salt, black pepper and 2 tbs vegetable oil. Mix until smooth. Gently toss paneer slabs in the marinade to coat both sides. Cover and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to penetrate.

Cook the paneer

Heat a non-stick skillet or grill pan over medium-high heat. Add a little oil if needed. Place marinated paneer slabs and cook 2-3 minutes per side until golden and slightly charred. If you prefer a stronger BBQ flavor, brush lightly with leftover marinade and finish under a hot broiler for 2 minutes per side. Remove and keep warm.

Beetroot & Coconut Puree (BBQ-Style)

Make the puree

In a blender add cooked beetroot, coconut milk, brown sugar, apple cider vinegar, smoked paprika, salt and lemon juice. Blend until very smooth. With the blender running, drizzle in 1 tbs neutral oil to emulsify and give a glossy finish. Taste and adjust salt, acid or sweetness. Transfer to a bowl and keep refrigerated until plating; reheat gently if you prefer it warm.

Sweet Pickles

Quick-pickle shallots

In a small saucepan combine vinegar, water, sugar, salt, mustard seeds and red pepper flakes. Bring to a simmer until sugar dissolves. Place sliced shallots in a heatproof jar and pour hot pickling liquid over them. Let cool to room temperature, then refrigerate at least 15 minutes (best after 1 hour). Use drained or with some pickling liquid as desired.

Celery Salsa

Assemble salsa

In a bowl combine finely diced celery, green apple, chopped cilantro, diced red onion, lime juice, olive oil, salt and black pepper. Toss lightly to combine. Taste and adjust lime, salt or pepper. Refrigerate briefly to meld flavors.

Curry Mayo

Mix curry mayo

Whisk together mayonnaise, curry powder, garlic paste, lemon juice and salt until smooth. Taste and adjust seasoning. Keep chilled until plating.

Crispy Onions

Prepare and fry onions

Separate thin onion slices into rings. Toss slices with flour, cornstarch and 1/2 tsp salt until evenly coated. Heat oil in a small saucepan to 175°C (350°F) or until a small piece of onion sizzles immediately. Fry onion slices in batches until golden brown and crisp, about 1-2 minutes per batch. Drain on paper towels and season lightly with extra salt while hot.

Assembly & Finish

Plate 2-3 paneer slabs per serving. Spoon a generous smudge of beetroot & coconut puree on the plate as the base. Arrange paneer slabs on top of the puree. Drizzle curry mayo over the paneer or pipe small dots. Add small piles of celery salsa beside the paneer and scatter sweet pickled shallots over or alongside the dish. Finish with a handful of crispy onions and scatter fresh cilantro leaves. Serve with lemon wedges and a final pinch of finishing salt.