Subj : 100 Easy Dinners - 87
To   : All
From : Dave Drum
Date : Sun Dec 08 2024 04:08 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sheet-Pan Paneer Tikka
Categories: Breads, Dairy, Vegetables, Chilies, Herbs
     Yield: 5 servings

 1 1/2 lb Paneer; in 1" cubes
     3 tb Mustard oil or neutral oil
     3 tb Full-fat Greek yogurt
     1 tb Ginger paste
          +=OR=+
     1 tb Fine grated ginger; from a
          - 2" piece
     1 tb Garlic paste
          +=OR=+
     1 tb Fine grated garlic; (6
          - cloves)
     1 tb Coriander powder
     1 tb Garam masala
     1 ts Kashmiri or other red chile
          - powder
   1/2 ts Turmeric powder
          Salt
     2 md Bell peppers; cored, in 1"
          - pieces
     1 md Red onion; quartered, each
          - quarter cut in halves
     2 tb Melted ghee; for basting
   1/2    Lemon; juiced
          Roti and chutney; to serve,
          - opt

 If using store-bought paneer, soak it in hot water for
 10 minutes and drain. Arrange one oven rack in the
 center of the oven and a second one closest to the
 broiler heating element. Heat oven to 450 degrees. Line
 a large sheet pan with foil and brush it with 1
 tablespoon oil. Set aside.

 In a large bowl, mix the rest of the oil with yogurt,
 ginger paste, garlic paste, coriander powder, garam
 masala, red chile powder, turmeric powder and 1 teaspoon
 salt to make the marinade.

 Add paneer, bell peppers and onion to the bowl with the
 marinade and mix until evenly coated. (If you have the
 time, marinate the paneer and vegetables for 20 minutes
 and up to 2 hours for even more flavor.)

 On the prepared sheet pan, evenly spread out the
 marinated paneer and vegetables, and bake on the middle
 oven rack until the paneer edges start to turn golden,
 about 8 minutes.

 Take the pan out of the oven and brush the paneer with
 melted ghee. Turn the oven to broil, place the paneer
 and vegetables on the top rack and broil on high until
 the paneer turns golden, 1 to 2 minutes. Take the paneer
 and vegetables out of the oven and sprinkle with lemon
 juice and additional salt, if desired. Serve with roti
 and chutney or by itself.

 By: Zainab Shah

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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