This brilliant tikka paneer recipe can be whipped up in just over half an hour if you’re in a rush, but it does benefit from a few extra hours of marinating.
Ingredients:
100 g / 3½ oz spinach leaves
40 g / 1½ oz coriander leaves
180 g / 6 oz Greek yogurt
2 green bird's-eye chillies
2 garlic cloves, roughly chopped
2.5 cm / 1 in piece fresh root ginger, roughly chopped
salt, to taste
375 g / 13 oz paneer, cut into 3 cm / 1 in cubes
1 red pepper, cut into 3 cm / 1 in cubes
butter, for basting
1 tsp Momma T's Garam Masala
1 tsp salt
Chaat masala (or lemon juice), to garnish
Instructions:
Blend the spinach, coriander, yogurt, green chilies, garlic, salt, and ginger to make a smooth marinade.
Add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours.
Preheat your grill to medium and place a wire rack over a baking tray.
Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to color, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over.
Sprinkle the paneer tikka kebabs with Momma T's Garam Masala and chaat masala (or lemon juice) and serve immediately!
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