Kio’s Recipes

Paneer tikka

Name: Paneer tikka
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: High Protein
Ingredients: 100g/3½oz spinach leaves; 40g/1½oz coriander leaves; 180g/6oz Greek yoghurt; 2 green bird's-eye chillies; 2 garlic cloves, roughly chopped; 2.5cm/1in piece fresh root ginger, roughly chopped; salt, to taste; 375g/13oz paneer, cut into 3cm/1in cubes; 1 red pepper, cut into 3cm/1in cubes; butter, for basting; 1 tsp garam masala; chaat masala (or lemon juice), to garnish

4 servings

hidangan

1 hour

masa aktif

1 hour 30 minutes

jumlah masa

Mula Memasak

Bahan-bahan

100g/3½oz spinach leaves

40g/1½oz coriander leaves

180g/6oz Greek yoghurt

2 green bird's-eye chillies

2 garlic cloves, roughly chopped

2.5cm/1in piece fresh root ginger, roughly chopped

salt, to taste

375g/13oz paneer, cut into 3cm/1in cubes

1 red pepper, cut into 3cm/1in cubes

butter, for basting

1 tsp garam masala

chaat masala (or lemon juice), to garnish

Arahan

Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours.

Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over.

Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately.