23rd February 2026

So we were back cooking from the GBC cookbook of the month, Dishoom today.  We made the paneer tikka chapati roll which meant covering a couple of different recipes for 1 dish.   Namely the paneer tikka achari, the Kabab masala, the makhani sauce and a chapati. I am exhausted just reading that 😊

Some of the feedback from the book has been people being caught out with the really long marinating times.  So taking on board the comments, I made sure to read this early - lucky really because it needs 6-24 hours marinating time!

I obviously made the makhani sauce Saturday and made enough for leftovers so used that today.  One thing to note, it had matured nicely in the fridge and I did laugh because the other day I said it needed more spice but today it was SPICY! Maybe deggi mirch just needs time to come into its own. It was still super delicious - probably more so because it had that warming kick.

The paneer part of the paneer tikka achari. I did the first marinade then left it doing its thing while I made the second one and as I was doing it I just was confused and I am not sure I really understood the point of the first marinade as it is cheese and the ingredients in marinade no 1 and no 2 were very samey.  However, I followed it anyway as it was my first cook and then put it in the fridge for 6 hours.  The flavour of the paneer was really good, so so flavourful. 

I moved on to the kabab masala spice which is really nice. 

I decided not to make my own chapati, Mondays are a busy night here and supper needs a very quick turn around so I thought I would save the stress and just buy a good shop bought one instead. I also did not make the coriander-mint chutney, you know my coriander aversion and we had makhani sauce leftover so used that instead for dipping which we were very happy with. 

The recipe was easy enough to follow and absolutely delicious.  The whole thing took less than 20 minutes as while the paneer was grilling as I made the sauce.  We did toast the filled chapatis but did not coat it in butter first.  This book uses a lot of oil and butter and so I reduce where I can.

We enjoyed this and I would like to try the chicken version when we are back to eating meat.