History of paneer in Indian cuisine
Paneer has been a staple in Indian cuisine for centuries. It is believed to have originated in the northern part of India, where it was made by curdling milk with lemon juice or vinegar. Paneer is an important ingredient in many Indian dishes, including palak paneer, paneer tikka masala, and of course, grilled paneer.
Grilled paneer is typically marinated in a mixture of yogurt and spices, which gives it a tangy and flavorful taste. The marinade can vary depending on the region, with some recipes calling for a mix of cumin, coriander, and garam masala, while others use a combination of garlic, ginger, and chili powder. The paneer is then grilled until it is crispy on the outside and soft on the inside, making it the perfect addition to any meal.
How to make grilled paneer
Making grilled paneer is easier than you might think. The key to a successful dish is to start with fresh, high-quality paneer. You can usually find paneer at your local Indian grocery store, or you can make it from scratch using whole milk and lemon juice.
To make the marinade, mix together yogurt, spices, and a little bit of oil. You can adjust the spices to your liking, but be sure to include some turmeric, as it gives the paneer its characteristic yellow color. Cut the paneer into cubes and toss them in the marinade, making sure that each piece is well-coated. Let the paneer marinate for at least 30 minutes, or overnight if possible.
When you're ready to cook, preheat your grill to medium-high heat. Thread the paneer onto skewers, leaving a little space between each piece. Grill the paneer for about 2-3 minutes on each side, or until it is golden brown and crispy. Serve hot with naan bread, rice, or a fresh salad.
Tips for cooking grilled paneer
While grilled paneer is a simple dish, there are a few tips and tricks that can help you achieve the perfect texture and flavor.
- Use firm paneer: Soft or crumbly paneer will fall apart on the grill, so be sure to use a firm variety.
- Soak the skewers: If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling. This will prevent them from catching on fire.
- Don't overcook: Paneer can become tough and rubbery if it's overcooked, so keep an eye on it while it's on the grill.
- Add vegetables: Grilled paneer pairs well with a variety of vegetables, such as bell peppers, onions, and mushrooms. Thread them onto the skewers with the paneer for a complete meal.
Conclusion
Grilled paneer is a delicious and healthy dish that is perfect for vegetarians and meat-eaters alike. Its rich history and versatile flavor make it a staple in Indian cuisine, and its easy preparation makes it a great addition to any dinner party or weeknight meal. So, the next time you're looking for a new and exciting dish to try, give grilled paneer a chance. Your taste buds will thank you.