MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Achari Paneer Tikka (Skewered Indian Cheese)
Categories: Indian
Yield: 2 Servings

400 g Paneer; pierced with a fork;
-cut into 1" cubes
1 md Orange bell pepper; seeded
-and diced
10 Grape tomatoes; up to 12
1 md Red onion; diced
Oil; for brushing
Lemon wedges; for garnish
Cilantro; for garnish
10 Bamboo skewers; up to 12

MMMMM--------------------------MARINADE-------------------------------
1/2 ts Cumin
1/2 ts Fennel
1/2 ts Coriander
1/2 ts Brown mustard seeds (raai)
1/4 ts Nigella
1/4 ts Fenugreek seeds
4 Dry red chillies; up to 5
- -OR-
Red pepper flakes; to taste
2 cl Garlic; minced
1 tb Ginger; grated
3 tb Greek yogurt; slightly sour
1 tb Fresh lemon juice
2 ts Mustard oil (preferable for
-better taste, can be
-substituted with canola,
-olive, or corn oil)
Salt; to taste

Paneer is easily available in Indian stores under different brands.

Paneer can be replaced by extra firm Tofu or Halloumi or any cheese
which can withstand grilling or roasting without melting.

You can use any vegetables of choice here - zucchini, mushrooms work
great. Just ensure that the cooking times of vegetable don't vary
much.

Dice the vegetables smaller/thinner than paneer, because it takes
less time to cook than vegetables.

For the non-vegetarian version:

Use boneless & cubed lamb, mutton, beef, chicken (dark portions), or
shrimp.

If using bamboo/wooden skewers soak them in water for atleast 2 to 3
hours.

Soak the cubed paneer in enough warm water seasoned with salt for
about 15 minutes. Once soaked, drain and pat dry with a paper towel.

In a small sauce pan, on high heat, lightly dry roast all the seeds
under the "Marinade" ingredients. Roast for about 20 seconds or until
you smell the aroma. Remove into a small bowl and let cool.

Next, in the same pan, roast the whole red chillies for about 20
seconds. Tip the cooled, roasted spices along with red chillies into
mortar or coffee grinder. Grind to a smooth powder to get a achari
spice mix.

In a bowl (big enough to hold the marinade & ingredients), combine the
yogurt, achari spice mix, ginger, garlic, oil, lemon juice & salt.
Whisk well to mix. Combine the paneer with the achari marinade, toss
gently, cover the bowl with a cling film and set to marinate for 30
minutes, refrigerated.

Add the vegetables to the marinade 5 minutes before ready to cook the
skewers. This is important to keep the moisture of vegetables intact.
Once marinated, thread the marinated paneer & vegetables on soaked
bamboo skewers. Brush with oil on all sides.

Cooking the Tikka:

I grilled the skewers on high for 4 minutes each side. You can cook
them in my broiler until the paneer edges started to turn brown.
About 10 to 12 minutes. You will need to flip them sideways to cook
on all sides. Alternatively you can cook them in a skillet/griddle
(about 8 to 10 minutes). Serve warm with green coriander-mint chutney
and flatbreads or rice.

Notes:

If using red meat or chicken for making this recipe, marinate the meat
overnight or at least 6 hours to get better flavors.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/
indian-food/achari-paneer-tikka.txt>

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