PANEER TIKKA with YOGURT MINT SAUCE

Chili paneer kababs1

I happen to love paneer (non melting, unaged, farmer’s cheese).

Growing up, I don’t remember mom cooking much paneer (cheese). It was something that we ate at restaurants.

As a South Indian our diet mostly consisted of rice, lentils, vegetables, and chicken. Paneer/cheese was considered ‘North Indian food’.  So when we wanted to eat, we would go out to a restaurant for a treat, and what a nice treat it was.

Paneer Plate1


As my cooking repertoire expanded, I started experimenting everything at home. I sometimes make my own paneer(quite simple) especially when it is for curries. I make paneer almost every week now; my boys can’t get enough of it.  When I have to make these for a crowd , I buy it, as it is firmer than the home made ones and much easier.

These paneer skewers are easy to make. They make great appetizers for parties with your favorite dip, use sriracha to climb the roof or the yogurt mint sauce to calm your senses. Just add them to a smooth tomato sauce, and you have a great gravy. They served as a light lunch for my girlfriends and me. 

Paneer tikka 2

Hope you get to make it sometime.  Have a great weekend my friends!

PANEER TIKKA SKEWERS with Yogurt  Mint Sauce

Ingredients:

For the Paneer:

14 oz firm paneer cubed to 1″pieces
yellow bell pepper cut to 1″ pieces
1/2 cucumber sliced
jalapeno pepper sliced(optional)

Marinade:
2 tbsp chickpea flour
2 tbsp cup thick full fat yogurt
2 tsp red chili powder(deggi mirch)
1/2 tsp garam masala
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp coriander powder
1/2 tsp jeera/cumin powder
1/2 tsp chaat masala
1 tsp dried meethi leaves crushed
1 tsp salt or accordingly
2 tbsp white seasame seeds(optional)
4 tbsp oil for pan frying

For the Yogurt Mint Sauce:
1/2 cup non fat yogurt
1 tsp cumin
2 tbsp chopped mint
1/4 tsp sugar
1/4 tsp white pepper powder
1/2 tsp salt

Method:

1. In a large bowl, whisk the yogurt with all other ingredients for the marinade very well.

2. Add the paneer cubes to the marinade and let it sit for 20 minutes in the refrigerator.
3. In a large flat saute pan add oil and carefully take off the extra marinade, coat it with some sesame seeds and pan fry the paneer pieces. Cook on both sides.  We have chickpea flour in it, so it will form a nice coating and fry up quite well. You could alternatively skewer everything and then pan fry too. But, you will lose the crispy coating that it forms when it is pan fried separately.
4. Once everything is fried up, you can dress it up by putting it on a skewer with bell pepper, cucumber and jalapenos or just serve as is.
5. Whip all the ingredients for the yogurt mint sauce well and refrigerate until  you serve.
Serve the skewers on top of a salad, rice, or as an appetizer with the sauce. The yogurt mint sauce works really well as a dressing too.
Enjoy!
NOTE: The chili powder I’ve used can be found in Indian grocery stores and the color the paneer has,comes from this powder. But you don’t have to use that, you can use any chili powder and vary the amount you use too.
Home Made Paneer- Check this Link Here.
Chilli paneer kababs 2

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