PANEER TIKKA
A simple version of this classic Indian vegetarian cheese dish.
Provided by Sarah Barnes
Categories Appetizer Main Course
Number Of Ingredients 5
Steps:
- Mix the yoghurt and tikka paste in a large bowl, add the paneer and coat fully.
- If you are marinating, cover and leave in the fridge until you're ready to use.
- Thread onto the skewers, along with the peppers.
Nutrition Facts : Calories 433 kcal, Carbohydrate 17 g, Protein 19 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 76 mg, Sodium 43 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
PANEER TIKKA WITH CILANTRO MINT CHUTNEY
Steps:
- For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
- Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
- For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
- Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
- Serve hot with naan, cabbage and drizzled with cilantro mint chutney.
TIKKA SKEWERS
Veggies needn't feel left out at barbecues with these Indian-spiced kebabs
Provided by Sarah Cook
Categories Dinner, Lunch, Main course, Side dish, Vegetable
Time 3h
Number Of Ingredients 12
Steps:
- Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.
- To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.
- Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.
Nutrition Facts : Calories 561 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 3.56 milligram of sodium
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