TARRAGON-ROASTED PANEER AND QUINOA TIKKA

INGREDIENTS

• 500 gm paneer, diced into 2-inch squares • 50 gm quinoa •1gmsaffron • 50 ml double cream • 1 red bell pepper, diced into 2-inch squares

• 1 green bell pepper, diced into 2-inch squares

• 1 yellow bell pepper, diced into 2-inch squares • 25 gm natural yoghurt • 25 gm ginger garlic paste

• 15 gm green chilli, chopped • 10 ml lemon juice • 10 gm tarragon, chopped • 10 gm turmeric • 20 gm white pepper powder • 20 gm salt • 5 gm tandoori garam masala

METHOD

Preheat the oven to 200°C.

Dice the paneer into 2-inch squares (about ½-inch thick).

Wash and soak quinoa for 15 minutes. Boil water in a deep pan, add quinoa and simmer for 30 minutes. Strain and set aside.

Soak saffron in cream and set aside.

In a mixing bowl, combine all the remaining ingredients (except for paneer) together with the saffron milk.

Marinate paneer in the above mixture of spices and coat well.

Thread two cubes of paneer, peppers and onion onto each bamboo skewer.

Line a deep pan with parchment paper and place paneer skewers on top. Add any excess quinoa and yoghurt marinade to the paneer.

Seal the pan with a lid and place in the oven for 10 minutes to cook paneer.

Sprinkle lemon juice and serve on skewers.