Barbecued Paneer Tikka Masala
3 ½ tablespoons plain yogurt whisked
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/4 teaspoon garam masala*
1 tablespoon ginger paste
1 tablespoon green chili finely chopped
3 tablespoons fresh mint minced
1 tablespoon lemon juice
1 tablespoon oil
14-16 oz. paneer cut into 12 uniform rectangular pieces*
1 small onion cut into about 1 ½ inch wedges
1 green bell pepper cut into 1 ½ inch long pieces
1 red bell pepper cut into 1 ½ inch long pieces
12 cherry tomatoes
1 tablespoon oil
½ teaspoon salt
As needed – oil for grilling
1 tablespoon Chat masala*
Mix all the marinating ingredients in bowl. Add paneer pieces and mix gently. Marinate for four hours at room temperature.
Just before cooking, mix all the vegetables with oil and salt in bowl.
Arrange into skewers, alternating vegetables with paneer.
Barbecue 2-3 minutes each side. Apply oil as needed to prevent sticking to the grill.
Remove from skewers and lightly sprinkle with Chat masala.
*Available in Indian stores or see From Mom with love… for Paneer and Garam Masala recipe.
-Can be marinated in the fridge overnight. Remove from fridge 2 hours before barbecuing.
-For a vegan version, substitute extra firm tofu for paneer
-The paneer tends to stick to the grill. Use a skewer rack to elevate the paneer pieces from the grill
-Alternately, use electric griddle to cook. About 2-3 minutes each side
-The paneer pieces tend to rotate on themselves while being cooked. To prevent this, use two parallel skewers about ½ inch apart
Pairs Well With
Here is a simple, delicious, healthy and fun treat Paneer Tikka masalai From the Indian Recipe book "From Mom with Love…" originally a collection of hand written manuscripts by a loving mother, Pushpa Bhargava for her own children, who were growing up in America, is the complete guide to Indian cooking.