Monday, April 16, 2012

Mint Paneer Tikka

Last night was another great Sunday night dinner with friends and neighbors! Here is the recipe for the appetizer I made; tomorrow I'll post Kenneth's amazing chicken marinade.

Mint Paneer Tikka with Homemade Pita Points
Mint Tikka recipe adapted from Anjum's New Indian by Anjum Anand

Combine in food processor:
1/2 cup whole milk
1/2 cup Greek yogurt
1/2 cup mint leaves
1 green chili, deseeded
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon cardamom powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon flour (make it with gram/chickpea flour for gluten-free version)
4 tablespoons lime juice
2 tablespoons lemon juice

Pulse 20-30 seconds. Scrape down sides of bowl. Repeat.

Pour into a medium nonmetallic container. Add 12 ounces paneer and 1/2 cup cubed white onion.

Place in the fridge for several hours (or in my case 30 minutes because of time constraints).

Preheat oven 350º

While the paneer and onions are marinating, prepare pita wedges.

Cut 3 pita pockets into 24 individual pita points [8/pita pocket]. Spread onto a cookie sheet so that there is no overlap. Drizzle liberally with olive oil. Sprinkle salt, coarsely ground black pepper, dried parsley, dried lemon basil, and minced garlic over the pita points (quantity is up to personal taste).

Place in oven and let bake 10-15 minutes, or until pita points are golden brown.

Increase oven temperature to 400º

Remove paneer from fridge. Place pieces of paneer on a lightly greased cookie sheet. Bake for 10 minutes, flipping paneer halfway through.

To assemble, place one or two pieces on onion and one piece of paneer on each pita point. Serve immediately.

Eat up!

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