Also try Grilled Vegetables #1
I promised this a long time ago – here we are, finally. This is the one known as paneer tikka, Tiffin box-style. There are two steps – marinade + vegetables. You will need bamboo skewers for this, preferably the thinnest ones. OR, you can bake it in the oven rather than grill it.
Prep time: 2 hours + 20minutes
Cook time: about 15-20 minutes
Ingredients: 2 cups yogurt, 1 tsp turmeric, 2 tsp cayenne pepper (lal mirch), 1 tsp ground cumin, 1/2 tsp amchur (dry mango powder), 1/2 tsp black pepper, 1 tsp minced ginger, 4 cloves minced garlic, 1 tsp garam masala, salt to taste.
Method: Mix all the ingredients for the marinade together in a big bowl. Set aside.
Ingredients: about 2 cups cubed paneer (1″ cubes), 1 red onion, 1 green bell pepper (capsicum), 1 yellow bell pepper
1. Put the paneer in the marinade. Stir gently to make sure all of it is covered. Set aside for at least two hours.
2. Cut the vegetables into 1″ pieces. Remember to deseed the peppers.
3. Grab a skewer and place vegetables and paneer on it in whatever order you find aesthetically pleasing. I usually do: onion, paneer, green pepper, paneer, yellow pepper. But you can work out your own combination.
4. When all the veggies and paneer are gone, it’s time to cook. This can be done two ways:
a. Oven: Preheat the oven to 350F. Place the skewers on a large rectangular cake pan, or a cookie sheet, or foil. Bake for 15-20 minutes, or until done, turning occasionally.
b. Grill: Place the skewers on a hot grill. Cover and cook for 15-20 minutes, until done, turning occasionally.
How do you know when they are done? The paneer will turn golden-brown to darkish brown. Don’t let it smoke, or turn black.
Coat the paneer and vegetables in the marinade. Place in a greased glass baking dish.
Refrigerate for 2-4 hours.
Preheat an oven to about 200C or 350F.
Place paneer in hot oven. Bake for 15 minutes. Turn the pieces over and bake for another 15 minutes.