paneer tikka achari
Dishoom, p. 278–279
Paneer is a fresh, unsalted, mild cheese, which doesn’t need any ageing or culturing. Its soft and forgiving nature means it picks up flavours wonderfully, while not imparting a strong taste of its own. Unusually, it doesn’t melt with heat, so it can be added to curries or grilled on its own, as in this recipe, where it’s skewered with peppers and marinated beforehand.
Ingredients
- Paneer
- Yellow pepper
- Red pepper
- For the first marinade
- Deggi mirch chilli powder
- Ground turmeric
- Dried fenugreek
- Fine sea salt
- Lime juice
- For the second marinade
- Chickpea (gram) flour
- Mixed pickle (patak’s)
- Mustard oil
- Full-fat greek yoghurt
- To finish
- Unsalted butter
- Kabab masala (page 358)
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Open Dishoom at page 278–279 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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