In Love with Paneer – Part 01 {Char Grilled Tandoori Paneer}

My son LOVES paneer. I am almost certain it’s genetic. So here I was hoarding almost half a kilo of paneer on account of guests who couldn’t make it. The best thing to do in which case, was to have a paneer bonanza for three consecutive meals and Boy oh boy! did my little man go bananas! Worked well for me because I was able to successfully put away all that cottage cheese into hungry little stomachs without a fuss.

Grilled tandoori paneer is one of my favorites too. I often have it for lunch or dinner, just that alone loaded with a bunch of veg and a side of soup.

So, thanks to all that cottage cheese here’s part one of a three part ‘In LOVE with Paneer’ entries.

IMG_7194For the yoghurt Marinade:

  • Yoghurt, one table spoon
  • Garam masala
  • Chaat masala
  • Turmeric
  • Cumin power, roasted
  • Aamchur powder (dry mango)
  • Fresh Ginger & garlic paste
  • Salt
  • Pepper
  • Drizzle of olive oil

Mix all ingredients and set aside.

For the Dish:

  • Chopped pieces of paneer
  • peppers, yellow, green and red, diced into chunks
  • spring onions, for a sprinkle over the finished dish
  • red onions, diced coarse
  • and whatever other veg takes your fancy

Making it:

  • Combine the marinade and the veg well and set it aside in the fridge for a few hours
  • Pop into the oven on 210 for about 20 minutes or until the dish shows signs of charring
  • Squeeze a dash of lime and garnish with fresh spring onions finely diced and coriander.

Enjoy the dish warm and fresh outta the oven, when the top of the paneer is just the right amount of char & crisp and the veg is singing in all that juice!! Trilok had his with rotis.

Water chestnut & Oats thins

thins1

I love water chestnuts. It’s an annual aquatic vegetable which is especially cooling for the summer, or so they say. At home, we consume water chestnut in all forms. Raw, sautéed, steamed and even milled.

I’ve been using water chestnut flour regularly to make chillas, pancakes and crackers for the children. It’s also gluten free and known to be low in sodium and rich in calcium and iron. I’d pick this flour which is so easily available over other refined flours any day.

What you will need:

  • Oats flour
  • Water chestnut flour
  • Salt
  • Honey
  • Dried Oregano
  • Onion powder (optional)
  • Fresh grated garlic (optional)
  • Olive oil

Method:

thins4

  • Knead the dough with the flours and all the spices

thins2

  • Make small roundels and flatten them out with your hand directly onto a greased foil placed on the baking tray
  • Brush them with a little bit of olive oil over the top as well
  • Bake for 10 mins at about 200 – 210
  • Serve as is or top them up with your favorite dip

thins3

The kids loved these topped with yoghurt dip, fresh peppers finely chopped and peri-peri seasoning.