Paneer Tikka
- 1 pound paneer pressed farmers cheese
- 1 each onions diced
- 1 each green bell peppers or red, diced
- 1 each tomatoes diced
- 2 tablespoons cilantro fresh chopped
- 1/2 cup yogurt
- 1 teaspoon ginger minced into a paste
- 1 teaspoon garlic minced into a paste
- 2 teaspoon Tandoori Spice Mix, prepared (click to view recipe)
- 2 teaspoons Chaat Powder (Masala), prepared (click to view recipe)
- 1 teaspoon cumin ground
- 1/2 teaspoon salt to taste
- 1 x cayenne pepper ground, to taste
- 1 tablespoon canola oil or ghee
- Prepare the marinade.
- Peel and smash the garlic and mince.
- Add half the salt and mash into a paste using the back of a chefs knife.
- Do the same with the ginger.
- Combine the garlic, ginger, cilantro, yogurt, tandoori spices, chaat masala spice blend, cumin and cayenne pepper in a small bowl.
- Cut the paneer into 1/2 inch cubed.
- Transfer the marinade into a zipper bag, add the paneer and coat.
- Zip closed and marinate in the refrigerator for at least 3 hours.
- To prepare:
- Remove the paneer cubes.
- Add the vegetables to the remaining marinade and toss to coat.
- Heat 1 tablespoon of the oil in a large non-stick skillet until very hot.
- Fry the paneer cubes on all sides until browned.
- Remove and set aside.
- Add the onion to the skillet (add more oil if needed) and cook for about 5 minutes then add the remaining vegetables and cook for another 5 minutes until tender crisp.
- Arrange the vegetables on a plate.
- Top with the paneer cubes.
- Garnish with the cilantro and lemon slices.
- Serve with hari chutney.
farmers cheese, onions, green bell peppers, tomatoes, cilantro, yogurt, ginger, garlic, tandoori spice mix, chaat powder, cumin ground, salt, cayenne pepper, canola oil
Taken from recipeland.com/recipe/v/paneer-tikka-52231 (may not work)