Wednesday, March 21, 2012

Tandoori paneer.

Hope  everyone is doing well and must have welcomed the onset of Spring! So I am back and today I would like to share a very simple but very tangy recipe, as the name suggests 'tandoori paneer,'full of flavour of tandoori spices and then grilled to that smokey effect.  Every time I have prepared this dish it has been a great hit in my family.
Paneer is fresh cheese and does not have rennet as the coagulation agent, thus making it rich in protien and good for vegetarians.
To prepare paneer, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to give it a good texture and appearance.
From Wikipedia, the free encyclopedia
Paneer cubes: 150 gms
One and half inch ginger.
Green chillies 1-3
Cumin seeds 1teaspoon
Garlic 3flakes
Salt 3/4th teaspoon
1/4th teaspoon red chilli powder
1 green bell pepper sliced in rings
1medium sized onion sliced in rings
few drops (4-5) of orange color
2 tablespoon oil
2 tablespoon lemon juice.
Method: Grind ginger,garlic,jeera, green chilli to a fine paste. Also make a paste of red chilli powder, lemon juice (1tablespoon,)salt and food color. Mix the two paste together.
Apply 3/4th of the paste to the paneer cubes. In an oven proof greased dish put the marinated paneer cubes and setting the oven to broil, grill the paneer cubes for about ten minutes or until the paneer cubes are crisp and the marinate dries.
In a pan heat two tablespoon oil and saute onion and bell pepper rings, remove when translucent and a little caramalized.
To the remaining oil add the left over paste, lemon juice, salt to taste and the grilled paneer cubes, sprinkle some tandoori masala and mix well, fry for 1-2 minutes till well blended.
In the serving dish, garnish the tandoori paneer with the onion and bell pepper rings!

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