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Make Paneer Tikka

Paneer, red peppers and chestnut mushrooms are marinated in a medley of spices and served drizzled with two piquant chutneys. You need to marinate the paneer and vegetables for at least 2 hours, but overnight is best.

 

Prep time: 1 hour, plus 2 hours marinating

Cook time: 10 minutes

Serves: 4

For the paneer tikka:

350g Greek yoghurt

1½ tsp garam masala

½ tsp red chilli powder

½ tsp turmeric

1 tsp salt

½ lemon, juiced

2 tbsp gram flour

4 tbsp oil, plus 2 tbsp for cooking

2 cloves garlic

½ thumb-sized piece ginger

1 tsp ajwain seeds

2 blocks paneer

2 red peppers

16 chestnut mushrooms

 

For the red chutney:

200ml ketchup

½ red pepper

1 clove garlic

¼ tsp red chilli powder

pinch of salt

¼ lemon, juiced

 

For the green chutney:

200ml yoghurt

large handful spinach

10-12 mint leaves

1 green chilli

1 clove garlic

pinch of salt

small handful coriander, including the stalks

Methods:

For the paneer tikka:

Mix the yoghurt, garam masala, chilli powder, turmeric, salt, lemon juice, gram flour and oil together, ensuring there are no lumps and all the ingredients are combined. Then crush the garlic and ginger in a pestle and porter to a fine paste, and add this to the marinade mixture.

Next add 2 tbsp of oil to a small pan and heat on a high heat. Once the oil is hot, add a couple of the ajwain seeds and see if they begin to sizzle. If they do, add the rest and then turn the heat off. This makes the tarka, flavouring the oil. Add this to the marinade, but be careful as it may spit.

Keep the marinade to one side and allow to cool. Next cut the paneer into 16 equal-sized cubes. Cut the red peppers into similar sized pieces and clean the mushrooms with a brush, do not wash. Then add the paneer, peppers and mushrooms to the marinade and mix through ensuring that they are all covered properly. It’s best to leave it marinating overnight, but a minimum of 2 hours is recommended. The vegetables will release some of their water, this will add to the consistency of the marinade which may be a little thick to start with. Whilst things marinate it’s time to make the chutneys. 

For the red chutney:

Start by adding the ketchup, red pepper, garlic, red chilli powder, salt and lemon juice to a food processor. Blend until the red pepper has thickened the sauce. Once this is done it is best to refrigerate as it will keep a thicker consistency.

For the green chutney:

Rinse the processor and add the yoghurt, spinach, mint, green chilli, garlic, salt and coriander. Blend and chill in the same way as the red chutney.

To cook and serve:

Once marinated, skewer the paneer, peppers and mushrooms on pre-soaked wooden skewers, distributing the ingredients evenly between 8 skewers. It’s best to cook them over charcoal embers. Turn 4 times so that all sides receive an even char. It should take no longer than 10 minutes. Once cooked, drizzle over the green chutney followed by the red. Serve as it is serve or on a bed of rice or wrapped in a chapati with a simple salad of red onion, cucumber and coriander.

 

The Manchester Cook Book: Second Helpings is published by Meze Publishing. Retail price £14.95. Available for purchase in all of the businesses featured in the cook book and online at www.mezepublishing.co.uk/shop.

 

 

Words by admin

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