Paneer Tikka

Paneer tikka is one of my favorite dish. It can be grilled or with gravy. I love it anyhow. This recipe is bit of different than other punjabi recipes. Paneer and vegetables are marinated before grilling or cooking in the oven. I alwasy keep marinated mixture and mix that to left over tikka, serve with rice, roti, naan, paratha and it's heavenly delicious.

Ingredients

	500 gm.paneer Indian cheese. Buy a ready made block or make at home.
•	Marinade:
•	1 cup natural yoghurt* (creamy yoghurt is better)
•	1 tbs. oil
•	1 tsp. coriander powder
•	1/2 tsp. chilli powder(adjust to taste)
•	Juice of 1/2 lemon or lime
•	1 tsp. sweet paprika powder for colour
•	1/2 tsp. Garam Masala
•	Salt according to taste

•	For cooking:
•	1-2 tbs. oil
•	1 medium onion, peeled and thinly sliced
•	1-2 cloves of garlic, crushed or grated (optional)
•	1/2 inch root ginger, peeled and grated
•	1 medium tomato, cut into small wedges
•	1/2 tbs. tomato puree, mixed with 2 tbs. water

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Instructions

1.	Slice paneer into cubes or small fingers.
2.	Mix all marinade ingredients and make a paste.
3.	Add paneer pieces to this mix, stir gently and leave for a few hours or overnight in the fridge. Keep it in an airtight container in the fridge to avoid smell getting into everything else.
4.	Place paneer pieces on a tray and cook in a hot oven for approximately 15 minutes. Oven times and performance vary. Keep an eye to make sure that they do not burn. Take out and keep aside. If you do not have an oven, fry gently in a wok or kadhai. Keep aside.
5.	Heat oil in a wok or pan and fry onion, ginger and garlic until nicely browned.
6.	Add Tomatoes and tomato puree and fry for a few minutes.
7.	Add the cooked paneer and its marinade to the onions and stir fry gently. The sauce should be thick, coating the paneer.
8.	Adjust spices and salt.
9.	Serve hot with a curry of choice,Nan and Rice
10.	Starter
11.	To serve as a snack or starter, serve with a salad of choice.

Notes

•	You can add sliced green or red peppers (bell pepper or Shimla mirch), thinly sliced, at step 3. This adds to the colour of the dish.
	Tips for cooking with yoghurt:
•	Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.
•	Make sure that the dish you are cooking is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.
•	When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.
•	Substitute sour cream for yoghurt, using only half the amount.

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