Traditional Paneer Capsicum 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

SAAG PANEER

Steps:

• In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won't get evenly chopped. You should have about 3 packed cups of minced spinach.
• Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
• Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
• Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
• Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
• Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
• Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.