Haraa Paneer Tikka
Green marinades are used in most Indian preparations - in breads, meats, fish or even snacks. Here the coriander and mint marinade coats cubes of Indian cottage cheese to lend a lovely flavour. The paneer cooks in a matter of minutes and soaks in the flavour of the marinade really well.
Author: Maunika Gowardhan
Serves: 4
Ingredients
- 450g paneer (Indian cottage cheese), cut into 10cm cubes
- 1 green pepper (about 120g), cut into 10cm cubes
- 1 red onion (about 90g), cut into 10cm cubes
- melted butter for basting juice of ó lemon or chaat masala powder
- For the gram
- (chickpea) flour paste
- 2 tbsp vegetable oil
- 2 heaped tbsp gram (chickpea) flour
- For the marinade
- 40g fresh coriander leaves
- 40g fresh mint leaves
- 2 garlic cloves
- ó tsp garam masala
- 1 green bird’s eye chilli
- 3 tbsp Greek yoghurt
- salt to taste
Method
- Preheat the oven to 200C/Gas 6. Put 3–4 wooden skewers in water and leave them to soak.
- Now make the gram flour paste. Place a frying pan over a low heat and add the oil. When hot, add the flour and stir continuously to make sure there are no lumps. Keeping the heat low, cook for 2 mins or until the flour gives off a nutty aroma. Set aside to cool.
- To make the marinade, put all the ingredients in a blender and blitz to a smooth paste, adding a couple of tablespoons of water if needed.
- Add the gram flour paste and stir well. Set aside in a bowl.
- Add the paneer to the marinade, along with the pepper cubes and red onion. Mix well and marinate for up to an hour.
- When ready to cook, thread the paneer and vegetables alternately onto the skewers. Place the skewers on a baking sheet in the preheated oven and cook for 8–10 mins. The paneer should be soft, coated with the marinade and charred around the edges.
- Sprinkle over the lemon juice or chaat masala and serve with sticky sweet chilli dipping sauce.
