Paneer Tikka with Mint Chutney is a definite crowd pleaser and a very popular vegetarian appetizer in both India and other countries. Originally from India, this dish can be now found in the menu of almost all Indian Restaurants within the United States.
This makes for a great dish for your labor day BBQ weekend and is a great healthy addition that also accommodates vegetarians!
- 1 lb Paneer
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Squash Optional
- 1 Red Onion
- 1/4 cup Yogurt
- 1 tbsp Shan Tandoori Mix
- 2 tbsp Lemon Juice
- 1 tsp Red Chilli Powder
- Salt to taste
- 8-10 Wooden Skewers
- Cut Paneer in 1 inch cubes. Dice Red and Green bell pepper into similar size squares. Slice Squash in thick slices. Quarter one big red onion and separate the layers.
- In the yogurt mix Shan Tandoori Mix which is easily available in Indian grocery store. To this mixture add lemon juice, Red chilli powder as per your taste. If you do not like lot of heat you may not add this. Taste the mixture. Add salt if needed. Shan Tandoori mix has little salt already added to the mixture. Now in a bowl add this mixture and slowly add Paneer Pieces.
- Marinate it for about 2 hours.
- Just before heading for BBQ add the Bell peppers and Red Onion. Arrange Paneer, bell peppers, squash and onion alternatively in water soaked skewers.
- Grill them for 5-8 minutes rotating in between so that they are cooked properly. Serve hot and enjoy with mint chutney.
Paneer is available in most Indian grocery stores. In US its usually frozen. This recipe works well with frozen paneer but is best with fresh paneer. If time permits prepare it at home. Paneer is same as Cottage Cheese but the only difference is that for this recipe you need blocks rather than crumps.
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- 1 bunch Coriander leaves
- 3/4 bunch Mint leaves
- 5 cloves Garlic
- 1 inch piece of Ginger
- 6 Green Chilli To taste
- 2-3 tbsp Water
- 1 tsp Cumin Powder
- 1 Amchur Powder
- 1 cup Yogurt
- 2 tsp Salt To taste
- Blend all the ingredients except Yogurt in the blender. Once blended, take it out in a container. Since we have to add yogurt the container should be big. Add yogurt till it is light green in color and you reach the desired consistency. Add salt to taste.
This chutney goes well with all tikkas and kebabs.