2 tbsp olive oil
4 large fresh Fresno peppers(or use any hot pepper,see notes)
1 small red bell pepper, seeds removed and diced
1 shallot, diced
1/4 tsp cumin seeds
1/2 teaspoon kashmiri chili powder (or paprika)
1 tablespoon chopped cilantro (3-4 stalks)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup water
5 garlic gloves
1 .5 teaspoon fresh lime juice
1/3 cup olive oil (or as needed during blending)
For the Paneer Tikka
6 oz paneer (~200 gms) (homemade or store bought, cut into batons or 2" by 2" slabs)
1/2 cup piri piri sauce (recipe below, adjust quantity to desired heat level )
1/4 teaspoon garam masala
scant pinch of sugar
1/2 teaspoon salt
1 tablespoon oil
3-4 tablespoon oil for cooking
sliced onions, lime wedges, chaat masala, cilantro for serving
Notes -
Piri Piri is an extremely hot sauce. I usually de seed and de vein half the quantity of Fresno peppers to reduce the heat level.
You could reduce the quantity in marinade too.
If you do not get use any red colored peppers, just ensure that they are hot.
Method
Piri Piri Sauce
In a sauce pan, heat up the 2 tbsp oil.
Add all of the ingredients except the garlic, lime juice, water & olive oil(needed for blending) & stir for a minute or so.
Add the water and cook covered over medium heat for 5-6 minutes until the pepper skins are soft.
Remove from heat, and allow to cool to room temperature.
When the mixture has cooled, put into a blender, add the garlic cloves, lime juice and blend drizzling the olive oil to a smooth blend.
Strain the sauce through a fine mesh strainer. Pour into a clean glass container and cover with a lid. Let sit for at least a couple of days before using.
For the Paneer Tikka
Marinate the paneer in piri piri sauce, garam masala, salt to taste and sugar. Add the oil and combine so that the paneer pieces.
Skewer the paneer if you want. Let sit for 30 minutes, refrigerated.
Heat up your grill pan or outdoor grill and grill the marinated paneer for 1-2 minutes on both sides.
Paneer does not need much cooking so this should be fast. Brush liberally with oil while you grill.
Take off the grill as soon as you get grill marks and sprinkle with chaat masala (optional)
Serve immediately with green chutney, onion slices, cilantro & lime wedges.
