Paneer Tikka with Mint Chutney
Smoky, spiced paneer skewers served with zesty mint chutney. The ultimate crowd-pleasing starter for any gathering.
Ingredients
- 1 kilograms paneer
- 2 red capsicums
- 2 green capsicums
- 1 large red onion
- 2 tablespoons vegetable oil
- 1 tablespoons garlic and ginger paste
- 2 lemons, half juiced, 1 cut into wedges
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoons ground paprika or chilli
- 3 cups Greek-style natural yoghurt
- 1 cup packed mint leaves
- 1/2 cup coriander leaves
- 250 grams micowave basmati rice, warmed
- 640 grams frozen roti, thawed, warmed
- 12 metal skewers
- 1 kilograms paneer
- 2 red capsicums
- 2 green capsicums
- 1 large red onion
- 2 tablespoons vegetable oil
- 1 tablespoons garlic and ginger paste
- 2 lemons, half juiced, 1 cut into wedges
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoons ground paprika or chilli
- 3 cups Greek-style natural yoghurt
- 1 cup packed mint leaves
- 1/2 cup coriander leaves
- 250 grams micowave basmati rice, warmed
- 640 grams frozen roti, thawed, warmed
- 12 metal skewers
- Step 1 of 4Cut paneer into 36 cubes. Deseed capsicums, then cut each colour into 18 pieces. Cut onion into 3cm pieces. Combine oil, paste, lemon juice, turmeric, cumin, garam masala, paprika, kasuri methi and 1 cup yoghurt in a large bowl. Add paneer, onion and capsicum, then turn to coat in marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Step 2 of 4Preheat the oven to 230°C/210°C fan-forced. Line 2 oven trays with baking paper. Thread alternating pieces of red and green capsicum, and paneer onto skewers. Place skewers on prepared trays. Bake for 20 minutes, turning halfway through cooking, or until deep golden.
- Step 3 of 4Meanwhile, using a blender, blend 1 tsp chaat masala, mint, coriander and remaining yoghurt until smooth. Spoon into a serving bowl.
- Step 4 of 4Sprinkle paneer tikka with remaining chaat masala. Serve with mint yoghurt, rice, roti and lemon.
Method
- Step 1 of 4Cut paneer into 36 cubes. Deseed capsicums, then cut each colour into 18 pieces. Cut onion into 3cm pieces. Combine oil, paste, lemon juice, turmeric, cumin, garam masala, paprika, kasuri methi and 1 cup yoghurt in a large bowl. Add paneer, onion and capsicum, then turn to coat in marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Step 2 of 4Preheat the oven to 230°C/210°C fan-forced. Line 2 oven trays with baking paper. Thread alternating pieces of red and green capsicum, and paneer onto skewers. Place skewers on prepared trays. Bake for 20 minutes, turning halfway through cooking, or until deep golden.
- Step 3 of 4Meanwhile, using a blender, blend 1 tsp chaat masala, mint, coriander and remaining yoghurt until smooth. Spoon into a serving bowl.
- Step 4 of 4Sprinkle paneer tikka with remaining chaat masala. Serve with mint yoghurt, rice, roti and lemon.
Method
- Step 1 of 4Cut paneer into 36 cubes. Deseed capsicums, then cut each colour into 18 pieces. Cut onion into 3cm pieces. Combine oil, paste, lemon juice, turmeric, cumin, garam masala, paprika, kasuri methi and 1 cup yoghurt in a large bowl. Add paneer, onion and capsicum, then turn to coat in marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Step 2 of 4Preheat the oven to 230°C/210°C fan-forced. Line 2 oven trays with baking paper. Thread alternating pieces of red and green capsicum, and paneer onto skewers. Place skewers on prepared trays. Bake for 20 minutes, turning halfway through cooking, or until deep golden.
- Step 3 of 4Meanwhile, using a blender, blend 1 tsp chaat masala, mint, coriander and remaining yoghurt until smooth. Spoon into a serving bowl.
- Step 4 of 4Sprinkle paneer tikka with remaining chaat masala. Serve with mint yoghurt, rice, roti and lemon.