August 16, 2009

Tandoori Paneer

Summer in UK means barbeque season. On a typical sunny weekend noon, you will find the front yards of any house sizzling with hot barbeques surrounded with friends. With such a tempting atmosphere how could I resist myself without having a vegetarian Tandoori food? So here goes my first hands on experience of Tandoor Paneer.


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For the marinade:
125ml curd/yoghurt
1 inch ginger finely grated
2 medium sized garlic cloves finely chopped
salt, to taste
½ tsp chilli powder, or to taste
1 tsp tandoori masala
2 tbsp lemon juice
2 tbsp oil
1 tbsp besan / gram flour
1 tsp cumin powder
1 tsp cardommon powder

For the skewers
300g paneer, cut into 2.5cm/1cm cubes
1 large onion, cut into 2.5cm/1cm cubes
1 green and 1 red capsicum pepper cut into 2.5cm/1cm cubes
oil, for greasing
4 wooden skewers, soaked for an hour
2 tbsp butter, melted, for drizzling
chaat masala


1. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers.
2. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.
3. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.
3. Thread the vegetables and paneer alternately in the skewers.
4. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.
5. Sprinkle with chaat masala, lemon juice and serve. They are also great served with a green chutney.

Preparation Time: 1 hour
Cooking Time: 20-30 min

Serves: 4

Tip: You can also add potatoes, brinjal, okra to make it more delicious.

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