Grilled Paneer/Tofu Tikka with Mint & Cilantro Chutney
GRILLED PANEER OR TOFU TIKKA WITH MINT & CILANTRO SAUCE
Grilling isn’t limited to meat and seafood lovers. If you are a vegetarian and want to grill or is someone who wants to eat healthier, here is a recipe for you. I made this on a warm summer night. It’s a quick and easy marinade and very fast on the grill.
Paneer is a firm cottage cheese sold in rectangular packets at any Indian grocery stores (see the picture in the video), however if you don’t have access to an Indian grocery close by, a firm tofu will also work very well.
Also feel free to use the same marinade on other vegetables for grilling.
Ingredients:
1 lb firm Paneer or Tofu, cut into 1” squares
For the marinade:
1 cup Greek style plain yogurt (even less is fine)
1 tsp curry (Indian) powder
1 tsp chilli powder (or paprika for less spicy)
1 tbsp fresh lemon juice (juice of about ½ a lemon)
1 tsp grated or chopped ginger
1 tsp grated or chopped garlic
2 tbsp oil (I used Mustard for its distinct flavor, but any oil will do)
1 tsp kosher salt
Other:
8 bamboo skewers, soaked in water for 20 minutes
2-3 bell peppers, cut into 1-2” pieces (choose different colors to make it pop with color)
1 red or white onion, cut into 1” pieces
1 tbsp lemon juice
1 tsp kosher salt
½ tsp fresh ground pepper
Method:
Mix the marinade ingredients in a bowl.
Add the paneer or tofu pieces, cover and marinate in the refrigerator for at least 2 hours.
Place the chopped vegetables (peppers and onions) in a bowl, add the lemon juice, salt and pepper and toss to coat.
Grilling/Cooking:
When you are ready to cook, turn the grill to high (450 – 500*F).
I use a little rectangular stand (available at all big box stores) and place the skewers on them, so that I don’t have to worry about them getting stuck on the grill, and it also makes it very easy to rotate the skewers.
(If you don’t have one, 2 metal pipes or bricks will do the job too.)
Thread the skewers with the marinated paneer/tofu and alternate with the vegetables and onions.
Grill covered for 2-3 minutes per side until slightly charred and browned (total 5-6 minutes).
Before serving, drizzle with a little mint/cilantro chutney (recipe to follow), and serve it on the side as a condiment.
Note: If you don’t have a grill, don’t worry, use an oven or toaster oven and follow the same instructions.
Pairs well with a sweeter white wine like a Riesling.