Herb infused grilled paneer tikka

Paneer in any form is a favourite in our house. This time when I made my paneer I decided to do something a little different . Two types of paneer, one infused with fresh green coriander, mint and chillies and the other with fresh turmeric, garlic, black pepper and red chillies. This paneer is so tasty even without cooking but I grilled it and we had it as a snack of grilled paneer, coriander mint chutney and onions marinated in lemon juice.

Ingredients
Milk – 2 lts

Paneer 1
Fresh green coriander – 1/2 cup chopped finely
Fresh green mint – 1/2 cup chopped finely
Green chillies – 2 chopped finely
Red chilli flakes – to taste
Vinegar – 2 tsp
Salt to taste

Paneer 2
Fresh turmeric – 2 rhizomes peeled and grated
Use 1 tbsp turmeric powder if you don’t have fresh turmeric
Garlic cloves – 2
Black pepper – 1 tsp
Dry chillies – 2-3
Vinegar – 2 tsp
Salt to taste

Oil for grilling – as required
Chat masala – for garnish

Paneer 1 – Cut the coriander, mint and green chillies and  set aside. Heat 1 litre of milk and add the above, along with required salt. Once it comes to a boil, split the milk with 2 tsp of vinegar. Strain the paneer and allow to set in a paneer press for two hours.

Paneer – 2 – Grate the turmeric root (if you don’t have fresh turmeric, use 1 tbsp of turmeric powder). Grind with the garlic, red chillies and pepper along with a little water till you get a paste. Add this to the other litre of milk and make paneer like above. Strain and allow the paneer to set in a paneer press for two hours.

Grind equal amounts of coriander and mint with green chilli and salt to taste, with water and a splash of lemon juice for the coriander mint chutney. Cut the two types of paneer into squares or strips and grill over a tava with some oil. Serve hot with chat masala and green coriander as garnish accompanied by the chutney and onions marinated in lemon juice. Serves 4.

2 thoughts on “Herb infused grilled paneer tikka”

    1. Vasundhra Rajagopal

      Strain the paneer on a clan muslin cloth and gently squeeze out the excess water. Flatten it with the cloth and keep a heavy weight on top of it like books or even a few packets of dal or rice. Do use a kitchen towel over the muslin so the books don’t get damaged.

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