Since labor day is around the corner and everyone gets ready to fire up the grill, here is a recipe to try out. This recipe is one I had put up in my previous blog, but it is really good to resist sharing again. Paneer is one of my favorite ingredients, so here is a great appetizer that I love. Now paneer tikkas are best cooked on the Tandoor which is a clay oven used generally in a lot of North Indian cooking. However, since I don’t have one, I grilled my tikkas. Alternatively, you could use an oven as well.
In this recipe there are two things that I did to make the paneer soft and delicious. The malai itself is of course one of the things. However, one neat trick I learnt for packet paneer was to place it in a bowl of water and microwave it for about 1 minute. The longer you soak, the softer the paneer becomes. This works wonders!
Paneer tikkas can be served as finger foods with chutney. I found this great recipe for the Peach Cilantro Chutney on a food blog by Kiran. It is a nice twist to the usual cilantro – mint chutney. Just to kick up the spice a little, I added some habanero peppers to my chutney.