Paneer Malai (Cream) Tikka Kebab
Paneer Malai Kabab Tikka
In this recipe, bite sized pieces of Paneer are marinated in gentle spices and cooked in a hot oven. They are a very good alternative to non-vegetarian kebabs. For best result, serve immediatly after cooking. Keeping it makes the paneer pieces go firm. Serves 4-6.
350 gm. Paneer cubes
2 tbsp. malt vinegar
1 heaped tbsp. freshly ground/finely grated ginger root
1 tbsp. fresh garlic, ground/finely grated/ crushed
1 1/2 tsp. salt, adjust to taste
2 tbsp. full fat cream cheese
3 tbsp. sour cream or thick yoghurt
2 tsp. corn flour (not maze flour)
1 egg, lightly beaten
1 tsp. sweet paprika powder for colour
3 red or green fresh chillies, finely chopped. Red chillies look nicer
1 tbsp. coriander leaves, finely chopped
A few strands of saffron, soaked in 1 tbs. of warm water (optional)
1 tsp.Garam Masala**
1-2 tbsp. oil
1/2 head of lettuce, finely shredded
1 lemon or lime, cut into small wedges
**You can use green cardamom seed powder instead of garam masala, if you would like them to be milder.
Cut Paneer into roughly 2 inch/5cm/ pieces.
Place vinegar in a bowl and add salt, ginger and garlic. Mix.
Add Paneer cubes, mix and marinate for 1 hour.
Make a paste with cream cheese, sour cream, half of the egg, green/red chillies, coriander, saffron, paprika and corn flour. (Mix this by hand rather than using a food processor, as a processor will reduce it to a thin runny liquid).
Lift Paneer cubes pieces from the first marinade, leaving the liquid behind, but taking some of the ginger, garlic solids, if you like. Add them to 2nd marinade and gently turn to coat well. Allow to stand for an hour (or longer).
Line a tray with aluminium foil and cook in a preheated oven at 250˚C or 480˚F or Gas 9 for 15-20 minute, turning once or twice, to ensure even cooking. They are ready when the marinade has formed a firm crust on the paneer cubes and they have started to take on a little brown colour at the edges.
If you do not have a grill or oven, you can stir-fry them in a heated wok/karahi/kadhai with 2 tbsp. oil
Serve on a bed of lettuce with lemon wedges.