Here in India one of great pleasures is enjoying paneer which is readily available and has no preservatives. Traditionally Indian vegetarian diet excludes eggs, which we don't eat but does include dairy which we eat in moderation, making our diet about 95% vegan.
|Paneer tikka wrap|
One of the main features of our new 'oven' (toaster oven) is that it has a rotisserie, perfect for making kebabs. Not something we'd consider at home, but it was the big sell by the salesman in Loyal World, where we made the purchase. So we thought we'd give it a try.
|In the oven on the rotisserie - before it all went wrong|
All was going well and the thing was turning nicely...then plop...ooops we lost a piece of paneer...plop...plop...all of the pieces kept dropping. So we had to abort the plan as fun as it was, remove the kebab and spread the pieces out over an oven pan, turning them once in the 25 minutes cooking time. Not as much fun, but just as tasty and saved some of the juices too.
|Off the skewer and ready for wrapping.|
Dry Paneer Tikka
200 grams paneer
2 cups yoghurt
2 cm fresh ginger, minced
1 tbs oil
1 tsp salt
1 tsp coriander powder
1/2 tsp cayenne pepper
1/2 tsp garam masala
2 green peppers
Pre-heat oven to 200 C.
- Cube the paneer into 3 cm by 3 cm.
- In a large bowl mix the yoghurt and all of the ingredients to and including the gram masala together for the marinade.
- Stir in the paneer and vegetables as below, let sit covered for 2 hours.
- If you are making kebabs, alternate the paneer and vegetables on the skewer, if you are baking spread everything out on an oven pan.
- Preheat the oven to 200 C, bake for 25 minutes, stirring once. If you are doing kebabs, place on your rotisserie and follow your manufacturers' instructions, they would also be lovely on a BBA.
Ideally serve with fresh chapati or romali roti, wrap and enjoy.