Paneer Tikka With Cilantro Mint Chutney Recipes

PANEER TIKKA KEBABS

Steps:

• For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside.
• Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it's too thick, add 1 or 2 tablespoons water and mix well.
• For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
• When ready to grill, preheat a grill to medium-high.
• Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet.
• When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It's important not to overcook the paneer as it can become hard and rubbery.)
• Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping.
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed.

EASY PANEER TIKKA

Steps:

• Line a fine-mesh strainer with muslin or cheesecloth and set inside a small bowl. Pour in yogurt; let drain for 15 minutes. Discard liquid.
• Mix drained yogurt, ginger-garlic paste, lemon juice, turmeric, chile powder, cumin, garam masala, and salt together in bowl. Add paneer, onion, and green bell pepper and mix well. Marinade for 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Skewer marinated paneer, onion, and bell pepper onto metal skewers. Grill until vegetables are soft and cheese is browned, 6 to 8 minutes. Brush with vegetable oil and grill for 1 minute more.
• Mix onion rings with green chutney and serve with skewers.

HARIALI PANEER TIKKA (GREEN PANEER SKEWERS)

Steps:

• Put the garlic, chiles, coriander and mint leaves in a blender and process until ground, then transfer to a bowl. Add the tamarind paste and mix together. Season with salt. The amount of chiles and salt can be increased or decreased to taste. This chutney should be consumed on the day it is made.
• To prepare the marinade, put the yogurt, cream, garlic paste, cilantro leaves, red and green chile pastes, chutney, roasted gram flour and oil in a large bowl. Season with salt and mix together.
• Coat the paneer with the marinade and set aside for about 2 hours.
• Prepare a charcoal grill, or alternatively preheat the oven to 180ºC/350ºF/Gas Mark 4. Take a metal skewer and thread the marinated paneer cubes through it, leaving a 2.5-cm/1-inch gap between each cube. Roast over a charcoal grill or in the preheated oven for 10-15 minutes.