You asked for it- it’s here. Say it with me: PANEER TIKKA TACOS. The marinade is easily versatile and can be used for cauliflower (vegan) or fish and taste equally delicious. Let me take you on its flavor journey: starting with the crunch of the crispy and flavorful paneer, the coolness of the mint yogurt chutney, the tanginess of the pickled cucumbers and onions, and finished off with the buttery, velvety naan. How perfect is- and just in time for a mouth watering Memorial Day meal. I hope you try it and enjoy!
Ingredients for Paneer Tikka:
12oz paneer (make yourself by: boiling one gallon of milk, and once boiling- add 2 tbsp of vinegar or lemon juice. Strain out curds in cheese cloth and let is set overnight)
6 tbsp of plain full fat yogurt
1/2 tsp kala namak (black salt)
1/2 tsp black pepper
2 tsp of lemon juice
1 tsp jeera (cumin) powder
1 tsp finely diced jalapeños
1 tsp dhaniya (coriander seeds) powder
1 tsp Garam masala
1 tbsp Kasoori Methi
1 tsp red chili powder (if you have Kashrimk chili powder, even better. It’s what gives the red color)
2 tbsp besan (chickpea flour)
3 cloves minced garlic
2 tsp ginger powder
1 tsp chaat masala
Salt to taste
Tandoori Naan bought from Trader Joe’s, or any naan you can get your hands on
Ingredients for Mint Yogurt Chutney:
4 tbsp yogurt
Handful of fresh mint leaves
2 tbsp water
3 cloves minced garlic
Salt & pepper
Ingredients for Pickled Salad:
2 diced mini Persian cucumbers
2 diced tomatoes
1/2 diced onion
1 tbsp vinegar
1 tsp salt
Directions:
In a large zip lock bag, mix all ingredients listed under paneer (except naan) and blend well. Allow it to marinate for at least 4 hours up to one day if you’re using using paneer
Mix together all ingredients for pickled salad, keep on side until assembling tacos
Blend together ingredients for Mint yogurt chutney until well blended and no large pieces of mint, keep on side until assembling
When ready to serve, heat naan as per instructions on packet
Add oil to non stick pan Once hot, add marinated paneer and cook each size for 5-7 minutes on high heat until crispy.
Immediately assemble, adding pickled salad and mint yogurt chutney. Garnish with coriander leaves and squeeze of lemon.
Enjoy!
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