Prep 10 mins
Cook 15 mins
Adapted from IndiaOz.com.au. Time is approximate and does not include 2-3 hours marinating time. Yield depends on whether this will be a main dish or side.
- 8 -10 ounces paneer cheese, cut into thin horizontal slices, about 1/2 inch thick
- 1⁄2 cup yoghurt
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 2 teaspoons tandoori spice mix
- 1⁄2 teaspoon sugar
- 2 teaspoons ginger-garlic paste
- 1 tablespoon minced coriander leaves (aka cilantro)
- 1⁄2 tablespoon minced mint leaf
- 3 cups vegetables (bell peppers, red onions, tomatoes, mushrooms, carrots)
- 2 -3 teaspoons chat masala
- 2 tablespoons butter or 2 tablespoons vegetable oil
- salt, to taste
- Mix together all the ingredients for the marinade with some salt and set aside.
- Juliennes the veggies and add the chat masala and remaining marinade (if any) to them.
- Brush the marinade on the paneer slices and refrigerate for 2-3 hours.
- Heat 1 tbsp butter/oil and fry the paneer on both sides till well done (browned). Alternatively, you can brush each paneer piece with some oil and bake in a 350 degree F oven till done.
- Heat 1 tbsp oil and stir fry the veggies till they are crisp. Just like the paneer, you can alternatively bake these in an oven till they are done.
- In a platter, arrange the paneer slices in the middle and place the veggies around it. Garnish with lemon wedges and serve hot.
I didn't make the second part of the recipe, but the marinade for this is awesome. I marinated my paneer overnight and the flavor really shone the next day. It was so good dribbled with some lemon juice and on some field greens. Next time, when I am better stocked up on fresh produce, I plain to make it with the veggies and chaat masala. Thanks for posting this.