Paneer tikka
I was inspired by Dishoom's cookbook recipe. It takes 30 minutes to prepare and 30 minutes to cook. The ingredients I used are:
500g paneer, cut into cubes
1 tbsp vegetable oil
2 green chillies, finely chopped
1 onion, thinly sliced
1 tsp turmeric
2½ tsp chilli powder
1 tsp fenugreek seeds (methi)
180ml makhani sauce
Salt
2 tsp lemon juice
50g spinach, washed and patted dry
Method:
Add the paneer cubes to a bowl, and add 1 tsp chilli powder, ½ tsp turmeric, 1 tsp fenugreek seeds, 2 tsp lemon juice, 2 tsp water, salt to season. Mix altogether and let the paneer marinate for 30 minutes.
Once marinated, grill the paneer for 20 minutes at 160°C in a pre-heated oven, until golden.
Add oil to a frying pan on medium heat, toss the onion in and let it cook until translucent.
Add the remaining turmeric and chilli powder, green chillies and season with salt. Let it cook for 1 minute and then add the makhani sauce. Let it cook for another minute before tossing the grilled paneer in. Let it cook for 2 minutes, and then remove from heat.
Serve on a bed of spinach, accompanied with coriander-mint chutney and chapatis. Enjoy!
