MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Paneer Tikka
Categories: Breads, Dairy, Vegetables, Chilies, Herbs
Yield: 5 servings

1 1/2 lb Paneer; in 1" cubes
3 tb Mustard oil or neutral oil
3 tb Full-fat Greek yogurt
1 tb Ginger paste
+=OR=+
1 tb Fine grated ginger; from a
- 2" piece
1 tb Garlic paste
+=OR=+
1 tb Fine grated garlic; (6
- cloves)
1 tb Coriander powder
1 tb Garam masala
1 ts Kashmiri or other red chile
- powder
1/2 ts Turmeric powder
Salt
2 md Bell peppers; cored, in 1"
- pieces
1 md Red onion; quartered, each
- quarter cut in halves
2 tb Melted ghee; for basting
1/2 Lemon; juiced
Roti and chutney; to serve,
- opt

If using store-bought paneer, soak it in hot water for
10 minutes and drain. Arrange one oven rack in the
center of the oven and a second one closest to the
broiler heating element. Heat oven to 450 degrees. Line
a large sheet pan with foil and brush it with 1
tablespoon oil. Set aside.

In a large bowl, mix the rest of the oil with yogurt,
ginger paste, garlic paste, coriander powder, garam
masala, red chile powder, turmeric powder and 1 teaspoon
salt to make the marinade.

Add paneer, bell peppers and onion to the bowl with the
marinade and mix until evenly coated. (If you have the
time, marinate the paneer and vegetables for 20 minutes
and up to 2 hours for even more flavor.)

On the prepared sheet pan, evenly spread out the
marinated paneer and vegetables, and bake on the middle
oven rack until the paneer edges start to turn golden,
about 8 minutes.

Take the pan out of the oven and brush the paneer with
melted ghee. Turn the oven to broil, place the paneer
and vegetables on the top rack and broil on high until
the paneer turns golden, 1 to 2 minutes. Take the paneer
and vegetables out of the oven and sprinkle with lemon
juice and additional salt, if desired. Serve with roti
and chutney or by itself.

By: Zainab Shah

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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