Recipe

Paneer Tikka Haryali With Mint Coriander Chutney

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Paneer Tikka Haryali with Mint Coriander Chutney

Ok there’s a short story here. When the husband and me first started dating, we would visit this one place in Panaji city (now closed) for lunch. It was not expensive (since we were both not earning then) and served amazing Indian food. One of which was an appetiser called Paneer-a-lay. It was brilliant and more often than not we would fill our bellies with just that.

This grilled paneer I made today is not the same since it requires spinach for the marinade and it isn’t spinach season right now. I had all the other ingredients.

The marinade is mint, coriander, green chillies, ginger, garlic, lemon juice, turmeric powder and salt blended together plus bishop’s weed or ajwain and hung yogurt. I marinated the paneer, bell peppers and onions for a bit and then grilled on skewers in the oven till done.

The chutney is a simple mint, coriander, garlic, small piece of ginger, lemon juice, salt and yogurt blended till smooth.

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