Thursday, June 16, 2011

Paneer Tikka on Skewers


350g (14oz) paneer
1 red pepper
1 yellow pepper
1 large onion
3/4 spoon chilli powder
1/4 spoon turmeric powder
1/4 spoon salt
1/2 spoon garam masala
1 spoon dried cumin
1 spoon dried coriander
1 cup natural (unflavoured) yoghurt
6 bamboo skewers
freshly chopped coriander for garnish

How to make:

Cut the paneer into 4cm (2") cubes. Cut the peppers and onions into 4cm (2") squares. In a big bowl mix together the yoghurt, chilli powder, salt, garam masala, cumin and coriander. Next add the paneer and the peppers, onions and stir gently until everything is coated in the spicy yogurt mixture. Leave in the fridge to marinate for 2 hours (or overnight for the best taste). Preheat the grill to its hottest setting. Soak the bamboo skewers in water for 15-20 minutes. Thread the paneer, onions and peppers onto the skewers and cook under the grill for 3-5 minutes on each side. Watch to make sure they don't burn, if they start to, turn them over earlier. Garnish with coriader. Serve hot.
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