Paneer Tikka
Serves 4
Ingredients:-
1 packet of store bought Paneer (375g) – cut into 1.5inch cubes
1 cup of thick yogurt (drain the water by keeping the yogurt in a sieve for a little while)
1 tbsp Tandoori masala
1 tsp garam masala
Salt and black pepper to taste
2 tbsp Kasoori Methi / Dried Fenugreek leaves (roughly crush them by hand, to separate the thick dried stem bits, if any!)
Red chilli powder (optional and to taste)
2 Finely chopped Green chillis / or green chilli paste (see recipe under spice mixes)
1 tbsp ginger paste
2 tbsp lemon juice
2 green peppers, cubed into 1.5 inch pieces
2 tbsp olive oil
2 red onions, cubed to match the size of the peppers and paneer
Method:-
1. First prepare the marinate, by combining all the spices into the yogurt, then add the lemon juice and olive oil.
2. Blend the marinate together and pour into a large zip lock bag.
3. First add the Paneer to the marinate, mix together and then add the peppers and the onions to the bag too.
4. Zip up the bag and place in fridge for at least over night, but preferably for 24 hours.
5. Pour the contents of the bag into a large bowl, roughly mix together using your hands, but be very careful as the paneer will be very delicate and all plumped up by the marinate.
6. Either use a skewer and grill the vegetables on a BBQ or on an indoor grill.
7. I could not find any bamboo skewers at home when I made these, so I used a non-stick griddle pan that I lightly sprayed with oil and cooked them for a couple of minutes on each side, and browned the peppers and onions without letting them lose their crunch.
Paneer Tikka
Serve with a spicy mint chutney, or coriander chutney or even tamarind chutney.
Variation for kids – I made a toasted sandwich out of these and used a Ranch dressing for my 7 year old and he adored the sandwich!
Homestyle Cooking 