I discovered this recipe from Lisa’s Kitchen a few months ago and have made it several times since then because this paneer is quite addictive. Unfortunately, in this house, several pieces of paneer don’t ever make it to the broiling phase. That’s because they are really good raw after having a chance to marinate in the spicy yogurt sauce. But, the one’s that do survive go well in spinach or peas or eaten just by themselves
Paneer can now be found easily in Whole Foods. This bag, however, I picked up at a local Indian store.
The paneer is already prepared so it is just a matter of quickly defrosting in the microwave – usually less than a minute. Drain off any liquid and proceed with the rest of the recipe.
Paneer Tikka Masala
400 grams (14 ounces) of paneer cheese
1 garlic clove
1 smallish piece of ginger
1/2 teaspoon of chili powder
1/2 teaspoon of turmeric
1/2 teaspoon of cumin
dash of cayenne
1 teaspoon of fenugreek (methi) leaves
1/2 teaspoon of garam masala
1/4 teaspoon of sea salt
1/2 cup of plain yogurt
juice from one lemon
Cut the paneer into one inch cubes. (Mine was already pre-cut.)
Crush the ginger and garlic together to make a paste.
Combine with the rest of the ingredients. (Note: I crushed the fenugreek leaves a little more after this picture and before adding the yogurt.)
Coat each piece of paneer with the yogurt spice marinade.
Let the paneer cubes sit in the fridge for a least 4 hours, preferably overnight.
Coat a baking sheet with oil. Place the cubes on the baking sheet. Broil until the cubes brown up, taking care to turn the cubes frequently so they brown evenly on all sides. (It was easy enough to broil them in the toaster oven.)
This time around I just at the paneer tikka masala on a piece of whole wheat naan.