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Rohit Ghai

Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups.

Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene.

Known for being the fastest Indian chef to be awarded a Michelin star for his work at Jamavar in Mayfair, he has now entered an exciting new era in his career, with his first solo venture, Kutir.

Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.

Video Description

In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level. 

In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen.

Taking the traditional, much loved Indian street food, Chaat, and elevating it to a Michelin star level Chef Rohit shows you how you can experiment with Indian flavour and ingredients and step out of the mould, while still holding true to tradition. 

This Paneer Tikka with Corn Chaat, is a light and flavourful vegetarian dish that is easy to whip up in your kitchen. 

INGREDIENTS

For the Paneer Tikka:

Paneer cheese cut into big pieces

4 tbsp Hung yogurt

1 tbsp Green chilli chopped

1 tsp Ginger garlic paste

1/2 tsp Dry fenugreek leaves

1/4 tsp Turmeric powder

1 tsp Kashmiri chilli powder

1/2 tsp Garam masala

1 tbsp Mustard oil

1 tbsp Lime juice

Salt to taste

For the Corn Chaat:

Chaat masala to taste (optional)

150g Corn kernels

50g Chopped onion

Salt

1/2 tsp Dry fenugreek leaves

1/2 tsp Lime juice

1 tsp Chopped ginger

1/2tsp Chopped green chilli

METHOD

Cut the paneer into equal square shapes and marinate with ginger garlic paste and salt.

Next, to make the corn chaat, heat oil in a pan and add chopped onion, chopped ginger, chopped green chilli and salt and sauté for 3-4 minutes.

Add corn kernels, crushed dry fenugreek leaves and a dash of lime juice and cook for 2-4 minutes. Set to the side while you make finish the paneer tikka.

In a separate bowl, add hung yogurt, powder spices, mustard oil and salt and mix well to make a smooth thick marinade. Add crushed dry fenugreek leaves and continue mixing.

For extra spice, add chopped green chilli.

Apply on every side of paneer pieces.

Paneer should ideally marinade for 30 minutes. Arrange the marinated paneer pieces on a grease proof tray and cook in oven at 180c for 8-10 minutes. Then flip and cook for another 6-8 minutes.

Plate paneer alongside chaat and garnish with fresh chopped coriander, green chilli and a lime wedge.

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