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Paneer Tandoori

Servings 4
Paneer fried tandoori paneer.
  • 200 gms paneer (cottage cheese, cut into cubes)
  • 1 big red onion (cubed)
  • 1 big capsicum (cubed)
  • For the marinade
  • 5 tablespoons ready made tomato puree
  • 3 tablespoons chopped fresh coriander leaves
  • 1 tablespoon cornflour
  • 1 teaspoon or to taste red chilli powder
  • 2 teaspoons ginger garlic paste
  • 3/4 teaspoons ground pomegranate seeds (ground anardaana)
  • 2 teaspoons or to taste garam masala powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1 to 2 teaspoon crushed dried kasuri methi (optional)
  • salt to taste
  • Few tsps vegetable oil - to pan fry paneer
  • To serve
  • Mint chutney (roomali rotis, pulao)
  1. In a bowl mix together all the ingredients for the marinade.
  2. Now add the paneer, capsicum, onion to the marinade and mix so that the marination coats the veg/ paneer. Let marinate for at least 30 mins or till serving time.
  3. Heat a non-stick pan and sprinkle a little oil. Arrange the paneer and the vegetables in the pan. Cook them over low flame till the marination sticks to the ingredient, the puree dries up and paneer/ veg are lightly charred.
  4. The onion & capsicum will probably cook faster. Cook the veg only till slightly charred. The remove them and continue to cook paneer till done.
  5. Serve hot as starter or as filling for pita bread along with some mint-coriander chutney or as a side dish for pulao & biryanis.
For a Vegan version, you could use tofu in place of paneer.
The marination not tangy enough? You could also squeeze in a tsp or two of lime juice.
And if you want it a bit sweeter, add a tsp or less of brown sugar. Or go ahead and little bit of both for a sweet-tangy flavor!
For extra flavor, you can also add kitchen king masala, pav bhaji masala, tandoori masala etc..
May add other vegetables too into the marinade like par boiled baby corn, par boiled mushroom. Set aside for half hour & pan fry them as above.
Prathima Thotanthillaya