Tandoori Pa­neer with Roti

Pa­neer holds its shape beau­ti­fully when grilled but make sure it has formed a crust on each side be­fore turn­ing. Hav­ing a mild flavour, pa­neer loves spicy ad­di­tions.

Dish - Everyday Dish - - Recipes -

400 grams pa­neer (2 blocks) Mari­nade 1 ta­ble­spoon grated fresh gin­ger 2 cloves gar­lic, crushed 2 ta­ble­spoons plain yo­ghurt ½ tea­spoon ground turmeric ½ tea­spoon ground garam masala and pa­prika ¼ tea­spoon ground chilli 2 tea­spoons le­mon juice 2 tea­spoons veg­etable oil 1 tea­spoon sea salt To serve warm roti or naan breads, mango chut­ney, sauer­kraut, yo­ghurt, salad leaves bam­boo or metal skew­ers Cut the pa­neer into 16 pieces. Com­bine all the mari­nade in­gre­di­ents in a bowl and add the pa­neer, turn­ing un­til it’s well coated with the mari­nade. It can be cov­ered and stored in the fridge for 24 hours. Thread on to skew­ers and cook on a re­ally well-greased, flat bar­be­cue plate un­til golden on all sides. Only turn when a crust has formed. To serve: Place a warm roti on each plate and serve with the pa­neer, chut­ney, sauer­kraut, yo­ghurt and salad leaves. Serves 4


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