Ingredients
Paneer
Red peppers- 6.6oz
Paneer – 12.7oz
Red onions- 5.3 oz
2 big clove garlic – 0.5 oz
Ginger – 0.6 oz
Marinade
3/4 cup yogurt
1/4 cup mustard oil
1 tsp cumin powder
Coriander powder
Fennel powder
Kasuri Methi
Chili powder
Salt
Yogurt Dip
1/2 cup thick yogurt
1/2 teaspoon cumin powder
1/2 teaspoon sugar
salt to taste
1/4 cup grated cucumber
Preparation
- Dice the paneer, red pepper and onion into bite size pieces. Pound or grate ginger and garlic.
- In a mixing bowl add all the ingredients mentioned under “marinade” along with ginger garlic paste. Whisk to mix it all together.
- Add the diced paneer, pepper and onion and mix it all around. Cover and let it marinate for a minimum of 1 hour. You can let it marinate in the fridge overnight too.
- When you are ready to grill the paneer, prepare the yogurt sauce first by mixing everything.
- When you are ready to grill the paneer, heat the grill pan with little oil in medium heat. Layer the paneer, pepper and onion without over crowing the pan.
- Let it sizzle for couple minutes, before you turn and grill it on the other side.
- Once you are done, prepare the rice as per the instruction mentioned in the package.
- Serve with grilled paneer and yogurt dipping sauce.
