Wednesday, July 16, 2008
Smoked Paneer Tikka
Yesterday night it was a different gala at our house. My dad's out of station and my mom wanted a holiday from the kitchen. So instead of stuffing ourselves with junk food. Me and my younger sister Rutika made a treat of our own for her. Parathas with Palak (Spinach) gravy by Rutika. And Paneer Tikka Dry with Curd Sauted Tomatoes by Me. The preparation was a bit of chaos as me and my sister were together. She being the 2nd in Command Chief tried to boss me around and I ended up doing things exactly the way she told me not to. She made her own palak gravy to whose making I did not pay attention to as I was too engrossed myself. Now heres the recipe if you wish to take a print. You will need:
200 gms of fresh paneer.
250 gms of fresh dahi (strained yoghurt)
2 medium sized tomatoes.
Salt, Red chilli powder, turmeric powder, garam masala and crushed garlic to taste.
And some olive oil (Approx. 2-3 table spoons)
1) First in the bowl pour the yoghurt and then add the salt, red chilli powder, turmeric, garam masala and garlic (crush it to a paste before adding, however I dont prefer ready made garlic pastes.)
2) Whip the mixture to a consistent texture.
3) Cut the paneer to 1 1/2 inch cubes or smaller if you like and add them to the mixture in the bowl.
4) Let the ingredients sit for half an hour. In the meantime you can cut the tomatoes and capsicum in dices.
5) Now saute the mixture on a frying pan with some olive. This takes some practice as you dont have to burn this stuff. Also dip the veggies in the surplus yoghurt mixture before sauting them. Keep adding some of the surplus yoghurt mixture on the paneer if you want it extra crispy as the yoghurt will tend to sizzle and coat the paneer with a nicy spicy layer. There will be adequate left behind dont worry.
Paneer Tikka and Tomatoes