To be very honest, I am not a big fan of paneer. Paneer butter masala, it’s always there. Every wedding, birthday, buffet, dinner, it’s always there to represent the vegetarian courses.
So I’ve never been impressed with the buttery red gravy.
But I stumbled on this recipe from http://www.khanakhazana.com when my mom wanted a dry paneer recipe.
And it was amazing! It was different, as it wasn’t floating in butter, but was still creamy. Then, it was quite dry, yet went well with the corn and peas pulao.
Paneer Tikka Serves 4-5
You will be needing
– 5 tsp lemon juice
– 1 tsp grated ginger
– 2 large garlic cloves, grated
– 2 green chilies, finely chopped
– Chopped coriander for garnishing and marinating. Probably a handful.
– 1 tsp chili powder
– Salt to taste
– 250g paneer, cut into cubes.
– 2 tbsp vegetable oil
– 2 onions chopped in 1-inch long thin slices
– ¼ tsp turmeric powder
– 3-4 tbsp yogurt
– ½ cup milk. I know, milk!!!
– Marinate the paneer with the lemon juice, grated ginger and garlic, green chillies, half of the chopped coriander, chilli powder and curd for about an hour. If you’re in a hurry, half an hour will be just fine.
– Heat the oil in a pan and sauteé the onions for a few minutes on low flame, until they are translucent. Add the turmeric powder, milk and the remaining coriander. Stir for a few minutes till the milk starts bubbling and thickens the sauce.
– Add the marinating paneer to the sauce and cook on medium flame till the paneer absorbs the sauce. Add salt, if required.
– Garnish with fresh coriander and serve piping hot!