Paneer Marinade Food

PANEER TIKKA RECIPE (RESTAURANT STYLE)

Steps:

• Chop the paneer in square shaped cubes.
• Dice the onions and capsicum in 1 or 1.5 inches square pieces.
• In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth
• Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
• Mix very well. Check the taste and add more seasonings if required.
• Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
• Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
• After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
• Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element.
• Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
• Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
• Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard.
• Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
• Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.
• Serve paneer tikka with mint chutney and onion rings with lemon wedges

PANEER TIKKA KEBABS

Steps:

• For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside.
• Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it's too thick, add 1 or 2 tablespoons water and mix well.
• For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
• When ready to grill, preheat a grill to medium-high.
• Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet.
• When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It's important not to overcook the paneer as it can become hard and rubbery.)
• Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping.
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed.