Tandoori paneer
Marinating • 30 minutes
Special equipment • blender or food processor • skewers • ridged cast-iron grill pan or barbecue
ServeS 4
In a blender or food processor, blend 3 garlic cloves, 2 seeded fresh green chillies, a 1in (2.5cm) piece of fresh ginger, the grated zest and juice of ½ a lemon, and 3 tablespoons Greek-style yogurt until smooth.
Add 1 tablespoon garam masala and 1 teaspoon ground cumin, and blend again. Season with sea salt and freshly ground black pepper.
Cut 9oz (250g) paneer cheese into 1in cubes, and marinate in the tandoori mixture for 30 minutes. Thread the cubes onto skewers (if using wooden or bamboo skewers, soak in cold water for at least 30 minutes first), and grill in a hot ridged cast-iron grill pan for 5–8 minutes, turning halfway through cooking, until golden. Serve hot and sizzling on a bed of shredded lettuce, sliced red onions, and sliced ripe tomatoes.
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