Paneer tikka

This is another delicious paneer recipe. I have split the advice into two as you can have the paneer tikka by itself, grilled as a starter or for lunch with some salad, dips and breads (perhaps at a BBQ?). It can also be added to a rich masala sauce creating a warm, but sweet curry. I have started with the paneer tikka which is a pre-requisite for the curry itself.


What you will need
1 tea spoon ground cumin
1 tea spoon ground coriander
1 tea spoon paprika
½ tea spoon black pepper
½ tea spoon turmeric
1 (227G) packet paneer
2-3 green chillis
2-3 table spoons of plain yogurt
2-3 cloves garlic
1 table spoon grated fresh ginger
2 tea spoons groundnut oil
2 tea spoon lemon juice

 

Firstly, cube the paneer. Slice the block lengthways into five and then widthways into eight. You should come away with 40 pieces. In a large bowl, whisk together the yogurt, oil, garlic, and ginger. Then mix in the spices; the ground cumin, coriander, paprika, black pepper and turmeric with some salt. Add the chopped green chillis and lemon juice and then toss the cubed paneer through the yoghurt mix. Leave this to marinade for a minimum of two hours. I would suggest that this is done ideally overnight.

When ready to cook, remove the paneer pieces from the yoghurt sauce skewer onto sticks and then place on grease proof paper or on a non stick oven tray under a medium grill. Keep turning the pieces every 2-3 minutes until they are lightly toasted on all sides.

Serve these on their own, with salad, dips or chutneys and bread.
 

 

Alternatively, you can make a masala sauce in which to put the cooked paneer tikka for a hearty and satisfying dinner.

This was a hearty Friday night dinner treat, in front of the TV with some DVDs (True Blood series 5) for Gipsy Spread and I.