- For the Ginger-Garlic Paste:
- 5 cloves garlic, chopped
- 1 (2 inch) piece fresh ginger root, chopped
- For the Kebabs:
- 1/2 cup plain yogurt
- 2 tablespoons mustard oil
- 1/2 lime, juiced
- 1 1/2 teaspoons dried fenugreek leaves
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper, or to taste
- 16 ounces paneer, cut into 1-inch cubes
- 1 green bell pepper, cut in 1-inch pieces
- 1 red bell pepper, cut in 1-inch pieces
- 1/2 large onion, cut into 1-inch pieces
- For the Sauce:
- 1/2 cup cashews
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- 1/2 onion, finely chopped
- 1 tablespoon dried fenugreek leaves
- 1/2 teaspoon garam masala
- 2 large tomatoes, finely chopped
- 1/2 lime, juiced
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon ground turmeric
- salt to taste
- Soak 8 to 10 wooden skewers in water while you prepare the kebabs.
- Process garlic and ginger in a food processor until a smooth paste forms.
- Combine yogurt, mustard oil, lime juice of 1/2 lime, 1 1/2 teaspoons fenugreek leaves, 1 teaspoon garam masala, 1/2 teaspoon cayenne, and 1/2 of the ginger-garlic paste in a bowl. Whisk until smooth. Add paneer, green bell pepper, red bell pepper, and onion. Stir until coated.
- Preheat the oven to 400 degrees F (200 degrees C).
- Thread the coated paneer, peppers, and onion onto the soaked skewers. Place kebabs in a baking dish.
- Bake in the preheated oven until kebabs are golden brown, 25 to 30 minutes.
- Soak cashews in a bowl of hot water for 10 minutes; grind as finely or coarsely as desired.
- Heat olive oil in a large saucepan over medium-high heat. Add cumin seeds; cook until sputtering, about 1 minute. Add remaining onion; cook and stir until translucent, about 5 minutes. Add the remaining ginger-garlic paste, 1 tablespoon fenugreek leaves, and 1/2 teaspoon garam masala. Cook and stir until flavors blend, about 2 minutes. Stir in tomatoes; cover and cook until tomatoes break down, about 5 minutes.
- Stir the ground cashews into the saucepan with the tomato mixture. Add juice of 1/2 lime, coriander, 1 teaspoon cayenne, turmeric, and salt. Let simmer until sauce is thickened, adding some water if sauce gets too dry and sticks to the pan, about 5 minutes more. Add the baked kebabs to the sauce. Stir to coat evenly.
05/04/2018
recipepes.com
Tandoori Paneer Tikka Masala, recipe
PT15M
PT1H
5
455 calories
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