TARRAGON-ROASTED PANEER AND QUINOA TIKKA

WKND - - Kitchen Classics -

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.

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