Paneer Tikka

Paneer is something that we try to limit in our diets due to richness and in the West also due to the ready made paneer containing additives that are not in the packages we find here at our local Nilgiri supermarket. My favourite thought of paneer is the dry tikka, rolled in chapathi and now I have found the perfect combination to complete it, mint chutney.  

It took Adam a long time to convince me to try the mint chutney as I am not normally a fan of mint in savoury dishes but this combination is sublime.  We were inspired by the mint chutney in sandwiches while reading about Bombay street food and I'm so glad I've ventured into this territory!

I would say that this photo lets the taste of the dish down, we don't have a great camera and the light is not the best in our temporary area but don't let that stop you from giving this a go, and remember a little goes a long way!

This recipe is best if marinated in the fridge overnight or as long as you can.




Paneer Tikka 
(Serves 2)

200 grams paneer, cut into 2 cm cubes
1/2 inch piece of fresh ginger, minced
1/4 chili powder
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp cayenne
1/2 tsp methi leaves (if you have them)
1/2 tsp garam masala
Pinch of salt
1/4 cup yoghurt
Sqeeze of lemon juice

Combine all of the marinade ingredients together in a shallow dish, add the paneer and toss to ensure that all pieces are coated.  To cook you can either place on a greased baking tray and grill until browned or place in a frying pan with a little oil over medium heat turning until all sides are browned.