Tandoori Paneer Cheese - 2
Tandoori Paneer - 2
This is a very easy starter to make and is quite delicious. Serves 6
Recipe modified March 2012
250 gm. Paneer, cheese, cut into cubes or fingers or large, thin squares . You can buy a block of ready made paneer and use that instead.
4 tbsp. natural yoghurt or 2 tbs. lemon juice
2 tbs. olive oil
2-3 clove garlic, finely grated or crushed
1 tsp. ground ginger paste or 1/2 tsp. ginger powder
1 tsp. Garam Masala
1 tsp. red chilli powder, adjust to taste
1 tbsp. tomato puree (sundried tomato puree is nice)
1 tbsp. Chat Masala
1 green capsicum, deseeded and cut into 1 inch squares (optional)
1 red capsicum, deseeded and cut into 1 inch squares (optional)
Salt to taste
Mix all ingredients for marinade well together. Adjust seasoning to taste.
Take out 2 tbsp. marinade in a separate bowl. Add capsicum and mix it up to coat capsicum pieces well.
Add paneer cubes to main portion of marinade, stir with a spoon to coat well and leave to marinate for a few hours or overnight in the fridge.
Either place paneer and capsicum on a lined tray or thread paneer and capsicum pieces alternately on bamboo sticks. Cook in a pre-heated oven, 200 220ºC, for 10-15 minutes, until their surface looks a little brown and crisp. Serve hot.
If you do not have an oven, paneer cooks really well on a non-stick tava/griddle/frying pan as well. Cook capsicum in a separate pan.
Serve with a garnish of onion rings/coriander leaves/lemon slices.
Tip from Reader Neha Sharma for making Paneer sandwich: Slice paneer thinly into a bread slice size squares. Marinade or spice it up to taste and cook as above. Make a Sandwich selection with paneer alone or any salad/chutneys of choice.