Paneer Tikka With Cilantro Mint Chutney Recipes

PANEER TIKKA KEBABS

Paneer Tikka Kebabs image

Paneer is a fresh unsalted Indian cheese that is made by curdling milk with vinegar or lime; the resulting milk solids are drained and then pressed into blocks. It's mostly used in North India and Pakistan, although you do see a lot of desserts in Bengal made with unpressed paneer. These kebabs consist of marinated chunks of paneer skewered with vegetables and gently charred on a grill. The result is luscious, piquant and smoky and can be served as an appetizer with chutney or as a main course with naan and dal makhani.

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

2 tablespoons food-grade mustard seed oil or vegetable oil (see Cook's Note)
1 tablespoon besan (fine chickpea flour)
1 cup plain full-fat Greek yogurt
3 tablespoons lime juice (from 2 limes)
2 tablespoons store-bought tandoori masala
1 tablespoon paprika
1 teaspoon Kashmiri chili powder (see Cook's Note)
1 teaspoon yellow mustard powder
1/2 teaspoon ground turmeric
5 cloves garlic, grated (about 2 tablespoons)
2 to 4 Thai green chiles or 1 to 2 serrano chiles (depending on your spice level), finely chopped
One 2-inch piece fresh ginger, grated (about 1 tablespoon)
1 teaspoon dried fenugreek leaves, optional
Kosher salt
12 ounces paneer, cut into 1-inch cubes (see Cook's Note)
One 10-ounce container grape tomatoes
1 large orange or yellow bell pepper, cut into 1 1/2-inch chunks
1 large red onion, cut into 1 1/2-inch pieces
Vegetable, grapeseed or other neutral oil, for the grill grates
2 tablespoons unsalted butter or ghee, melted
Cilantro-Yogurt Chutney, recipe follows
2 cups fresh cilantro, leaves and tender stems
1/2 cup plain full-fat Greek yogurt
2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped
1 clove garlic, smashed
Zest and juice of 1 lime (about 2 tablespoons juice)
Kosher salt

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

Easy Paneer Tikka image

Cubes of cottage cheese are marinated in a mix of spices and then grilled. An easy starter or side dish that takes only minutes to cook. It can also be served with roomali roti or made into Paneer tikka wraps for the main course. Serve with cilantro instead of the chutney if preferred.

Provided by Swati

Categories World Cuisine Recipes Asian Indian

Time 1h42m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon lemon juice
¼ teaspoon ground turmeric
¼ teaspoon ground red chile pepper
¼ teaspoon ground cumin
¼ teaspoon garam masala
salt to taste
7 ounces paneer, cut into 1-inch cubes
1 large onion, cut into 1-inch squares
1 green bell pepper, cubed
1 tablespoon vegetable oil
1 onion, sliced into thin rings
½ cup green chutney

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.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 27.7 g, Cholesterol 11 mg, Fat 6.9 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 2.6 g, Sodium 419.1 mg, Sugar 20.6 g

HARIALI PANEER TIKKA (GREEN PANEER SKEWERS)

Hariali Paneer Tikka (Green Paneer Skewers) image

Paneer is marinated in a creamy herb and garlic yogurt marinade, then charred.

Provided by Pushpesh Pant

Yield 4 Servings

Number Of Ingredients 17

Ingredients

16 cloves garlic, crushed
10 green chiles, de-seeded (optional) and roughly chopped
1 large bunch cilantro leaves
5 large bunches mint leaves
125ml (4 fl. oz) tamarind paste
Salt
1 kg (2 lbs) homemade or store-bought paneer, cut into medium-sized pieces
375ml (13fl oz or 1 cup) plain Greek yogurt, strained overnight in a muslin bag to remove water
2 tablespoons heavy cream
4 teaspoons garlic paste (see Cooks' Note)
1 tablespoon cilantro leaves
2 tablespoons red chile paste
1 teaspoon green chile paste
90g (3 oz) Mint Chutney
2 tablespoons gram (chickpea) flour
3 tablespoons mustard oil
Black rock salt

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.

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