Chef Vinod Lohtia steps into the Morning Live kitchen to explore the art of grilling with an Indian flare. He shares his recipe for a fragrant and delicious Paneer Tikka Masala with a Mint & Coriander Chutney.

Paneer Tikka Masala

Serves: 4-6

Ingredients:

  • 250 Gms Paneer, cut in square cubes (available in Asian stores or substitute with firm tofu)
  • 1ea. green bell pepper cut, seeded in square cubes
  • 1ea. red bell pepper cut, seeded in square cubes
  • 1ea. red onion cut in square cubes
  • 1tbsp cilantro chopped
  • 1tsp Chaat masala (available in Asian stores)
  • 1-2 tbsp oil for cooking
  • Bamboo skewers 8-10 (soaked in water for 30 minutes)

For the marinade:

  • ¾ cup hung or thick yogurt
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 2 tsp or to taste kashmiri red chili powder (available in Asian stores)
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp garam masala (available in Asian stores)
  • 1 tsp dried fenugreek leaves
  • 1 tsp ajwan seeds / celery seeds
  • 2 tbsp gram flour / chick pea flour / besan
  • 1-2 tbsp oil / ghee / butter- for brushing if doing b.b.q or added to the marinade
  • Juice of one lime
  • Kosher / black salt to taste

Directions:

In a bowl, whisk the yogurt until smooth. Add ginger / garlic paste and all the spices powders plus ajwan seeds, salt, and oil and mix it well. Add the cubed paneer & vegetables to the marinade. Marinade for 2hrs to more in the refrigerator

Skewer the paneer & vegetables alternately on a soaked bamboo skewers. Heat a non-stick pan or b.b.q and cook the skewers on medium heat using oil till tikkas are light brown in color from all the sides.

Serve immediately sprinkle with chaat masala, cilantro chopped and with mint chutney.

Mint & Coriander Chutney

Makes 2-cups

Ingredients:

  • 1 cup mint leaves, washed, stems removed
  • 1 cup cilantro leaves, washed
  • 1-red onion, peeled, cut quarters
  • 2 tbsp fresh lemon juice
  • 1 tsp sugar
  • 2-4 green chilies or to taste
  • Salt to taste or 11/2 tsp
  • 1/2 tsp pepper black
  • 1 tsp asafetida
  • 1 tsp cumin powder
  • 2 tbsp garlic chopped
  • 1” ginger chopped
  • ¾ cup water

Directions:

In a blender or food processor  combine all the ingredients, and process until you have smooth chutney. Will keep in refrigerated in an airtight container up to week or can be store in a freezer