Paneer Tikka

Paneer tikka is a vegetarian dish where you really don't miss the meat.  In fact, every vegetarian dish I make is 'accidentally' veggie.  I like meat but, where a meal is so good you don't even think about the meat, that's my kind of veggie food.  (You will never see me eating a vegetarian sausage, sorry, what is the point?  I've tried them, they taste like cardboard.)

But paneer is fantastic.  It has great texture and absorbs flavours brilliantly.  This is a mildly spiced dish, if you want more heat, add more chilli.

Is it extravagant firing up a barbecue for one?  Well yes but why the hell not?  This is eating like you love yourself after all!  Alternatively heat up the grill but there's something right about celebrating an Indian summer with Indian barbecue food.


Paneer Tikka - Serves 1 (or 2 with other barbecue goodies)

Ingredients

100g, approx 4oz Paneer
2 tbsp thick / Greek yogurt
1 red pepper and 1 yellow pepper (or 1 onion)
1 tsp grated ginger
1 clove garlic, finely chopped
Pinch of dried chilli flakes
1/2 tsp dried coriander
1 tsp garam masala
1/2 tsp turmeric
1 tbsp sweet paprika
1/4 tsp salt
1/2 tsp sugar
Juice 1/2 lime


Method

Mix the yogurt with the spices, lime, sugar and salt.   Cut the paneer into cubes and cut up the pepper and onion if using.  Mix into the yogurt mix and marinade for an hour if you have the time.

Soak the skewers in water if using bamboo skewers then thread on the pieces of cheese and vegetables, leaving a space in between so the heat can penetrate.

Chill out in the garden for the last few days of warmth.  Get a barbecue fired up until properly hot (no flames, covered with ash and you can feel the heat just standing by it) or heat up an overhead electric or gas grill.

Grill until the marinade is browned and the paneer is slightly charred at the edges.

I've linked this up to September's Spice Trail Challenge all about Indian Food.