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Monday, January 4, 2010

Paneer Kebabs


Paneer is basically cottage cheese. It is made by adding lemon or vinegar to boiled milk. The curds are then seperated and 'hung' to dry.

In the summer I make these kebabs pretty often for camping trips or barbecues. It's a hit among even the most staunch NON vegetarians! :-) They taste best if cooked over a wood/charcoal fire but you can do it on the stove as well!

Firm paneer, about 4 cups
Yogurt, 2 cups
Ginger paste, 1 tbsp
Garlic paste, 2 tbsp
Tikka Masala or Garam Masala, 2 tbsp
Chili powder, 1 tsp (optional)
Coriander powder, 2 tbsp
Cumin powder, 1 tbsp
Kosher or other coarse grain salt, to taste
Lemons- about 2, cut into wedges

Add all the spices to the yogurt in a bowl and whisk until combined
Cut the paneer into 1 inch thick slices and poke each slice with a fork a couple times
Dip each slice into the yogurt mixture and place in a container
Pour the remaining yogurt over the paneer slices and marinate over night

Skewer the kebabs (with other vegetables like peppers, onions, tomatoes, zucchini) and cook over fire/barbeque for a couple minutes on each side or until browned.

Or ...

Place a grill pan on the stove and bring to medium heat. Spray with non stick cooking spray and place the paneer pieces on the pan. Cook for a couple minutes on either side.

Or ...

Cook in a pre heated (375F) toaster oven for 10-15 minutes and then broil for a couple minutes until browned

Serve with mint-cilantro chutney, yogurt dips and lemon wedges.

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