The Washington Post food editor Joe Yonan has turned a Vegetarian. So here is a recipe dedicated to Joe and to all my vegetarian friends. This is a very simple recipe which can be made quickly and easily.
Ingredients Serves - 4 - 6
1.5 lbs of Paneer - cut into 1" cubes*
1 large onion
1 large tomato or 12 whole grape tomatoes
1 green pepper
21/2 Tbsp lemon juice
3 Tbsp Veg. Oil
2 Tbsp Ginger/Garlic paste or ginger and garlic powder
1/4 tsp - Red Chili powder
1/4 tsp.Cumin powder
1/4 tsp Amchur powder*
1/4 tsp Turmeric powder
4 Tbsp plain hung yogurt *
1 Tbsp - Kasoori Methi
1 tsp - Salt
1. Cut Paneer into 1" cubes
2. Cut green pepper, onions and whole tomatoes into 1" squares. Alternatively you can substitute whole grape tomato or cherry tomato instead of cutting whole tomatoes.
3. In a medium size mixing bowl, make a marinade with all the ingredients from lemon juice to salt.
4. Soak the cut cubes of Paneer, pepper,onions and tomatoes in the marinade for about half an hour.
4. Soak bamboo skewers in water for a few minutes. Then, thread the cubes of paneer, onions, tomatoes and green pepper on to bamboo skewer.
5. Cook on a flat top grill for a few minutes on each side till it gets a nice golden brown color
6. Serve with chutney of your choice.
* Hung yogurt - Plain yogurt which is hung in a muslin cloth so as to remove some excess whey from the yogurt. Alternatively some sour cream can be incorporated to the plain yogurt to make it thick.
* "Paneer"- is home made cheese. It is readily available in Indian grocery stores. How to make Paneer at home will be a future post.
* Amchur Powder - available in Indian grocery stores - Usually made from dried unripe green mangoes.