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  • Paneer Tikka

    YIELD: 6–8 SERVINGS
    TOOLS: You’ll need a food processor, a large mixing bowl, bamboo or metal skewers, and a baking sheet or grill.
    VEGANIZE IT! You can easily make this dish vegan by substituting extra-firm organic tofu for the Paneer and soy or coconut yogurt for the dairy yogurt.

    Whenever we light the grill we always have something vegetarian on hand for half the family. Paneer Tikka is easy to make and delicious enough that the meat eaters will even ask for a taste. Save the leftovers for the kids to stuff into pitas or eat as sandwiches during the week.

    • 1 (3-inch / 8-cm) piece ginger, peeled and coarsely chopped
    • 10 cloves garlic, peeled
    • 2 cups /470 mL plain, unsweetened yogurt
    • 1 heaping tablespoon Tandoori Masala
    • 2 teaspoons amchur (dried mango powder)
    • 2 teaspoons Chaat Masala, plus more if desired
    • 1 teaspoon kala namak (black salt)
    • 1 teaspoon ground black pepper
    • 1 tablespoon salt
    • ⅓ cup /10 g kasoori methi (dried fenugreek leaves), lightly hand crushed to release flavor
    • Juice of ½ lemon, plus more if desired
    • 2 pounds /910 g Paneer, diced into 1-inch to 1½-inch / 3-cm to 4-cm cubes
    • 1 large red bell pepper, diced into 8 pieces
    • 1 large green bell pepper, diced into 8 pieces
    • 1 large yellow bell pepper, diced into 8 pieces
    • 1 large yellow or red onion, diced into 8 pieces
    • 1 tablespoon ghee or vegetable oil, for brushing
    • 2 tablespoons chopped fresh cilantro, for garnish
    1. In the bowl of a food processor, grind the ginger and garlic into a smooth paste.
    2. In a large mixing bowl, combine the ginger paste from Step 1, the yogurt, the Tandoori Masala, the amchur, the Chaat Masala, the kala namak, the black pepper, the salt, the kasoori methi, and the lemon juice and stir well.
    3. Slowly fold the Paneer and vegetables into the yogurt marinade. Mix gently, cover, and refrigerate for at least 2 hours to overnight.
    4. Set the oven rack at the second-highest position and preheat the oven to 350°F / 180°C or a grill to medium–high heat.
    5. Remove the Paneer and vegetable mixture from the refrigerator and set aside for at least 20 minutes to rise to room temperature.
    6. Skewer the Paneer and vegetables alternately on the skewers and place the skewers on a baking sheet. Discard the remaining marinade.
    7. Brush the Paneer and vegetables with the ghee and bake in the oven for 40 minutes or on the grill for 20 minutes. No matter which option you choose, be sure to turn the skewers over halfway through the cooking time. If baking in the oven, I don’t even bother using the skewers. I just place the ingredients on the baking sheet and spray them with cooking oil. Remove from the oven or grill.
    8. Serve on the skewers or remove and arrange on a serving platter. If desired, sprinkle the Paneer and vegetables with a touch more Chaat Masala and a dash of lemon juice. Garnish with the cilantro. Serve immediately as an appetizer.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.