Vegan Paneer Tikka
Indian food is a true symphony of flavours, packed with aromatic spices, fresh herbs, and vegetables. Unfortunately Indian food also carries a stigma of being heavy and unhealthy.
Today I would like to share with you a recipe for a delicious Paneer Tikka (vegan and gluten free). I decided to use some oil (only 1 tablespoon for the entire recipe) but if you wish you can omit it. My version is far less oily and salty than restaurant versions.
It makes a delicious appetizer for a dinner party or great filler for a wrap, sandwiches or salads. It's a really versatile dish. You can make a bigger batch and keep in the fridge for 3 days.
☑️ 220g paneer or firm tofu cut in mouth sized cubes
☑️1 red pepper cut into mouth sized cubes
☑️1/2 green pepper cut into similar cubes
☑️1 garlic clove minced
☑️ small 1cm knob of ginger minced
☑️1 red onion (12 layers separated)
☑️1/2 chili powder (or more if you like spicy food)
☑️1 teaspoon garam masala
☑️1 1/2 teaspoon of coriander powder
☑️1/2 teaspoon of turmeric
☑️1 teaspoon kasuri methi (dried fenugreek)
☑️70g coconut yoghurt
Optional : 1 tablespoon of besan (chickpea flour) mixed with 1 tablespoon of oil and 1 tablespoon of water
1.If you decide to use a chickpea flour mixture which helps the whole marinade to nicely coat your skewers start with mixing chickpea flour with water and oil in a small pan,cook on a low heat until all incorporated.
2 Prepare the marinade : mix coconut yoghurt, garlic, ginger and all spices. Feel free to adjust chili heat to your personal preference.
3. Add besan (chickpea flour mixture) and mix well.
4. To your marinade add cubes of paneer (tofu), red and green peppers, and onions. Let it to marinade for at least 1 hour (it's also ok to leave it overnight)
5. Preheat the oven to 220C
6. Thread the chunks of paneer, peppers and onions on the skewer
7. Place the skewers on a baking tray, bake for about 12 minutes
8. Serve with chutney, yoghurt or use to as a filler to sandwiches, wraps or salads