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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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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