Sheetpan Paneer Tikka
~25 min (plus optionally up to several hours for marinating), serves 4
Ingredients:
- 1.5 lbs paneer (fresh or store bought), cut into 1“ cubes
- 2-3 tbsp neutral oil
- 3 tbsp full-fat yogurt
- 1 tbsp ginger paste or finely minced ginger (from about a 2” piece)
- 1 tbsp garlic paste or finely mined garlic (from about 6 cloves)
- 1 tbsp coriander
- 1 tbsp garam masala
- 1 tsp red chile powder (we typically add this on the side)
- 1/2 tsp turmeric
- salt
- 2 medium bell peppers, seeded and chopped into 1“ pieces
- 1 medium red onion, quartered and each quarter halved
- 2 tbsp melted ghee or butter for basting
- 1/2 lemon, juiced (about 4 tsp)
- naan for serving
- Cilantro Mint Chutney for serving
Directions:
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.
In a large bowl, mix the oil with yogurt, ginger paste, garlic paste, coriander powder, garam masala, 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 naan and chutney.
from: https://cooking.nytimes.com/recipes/1023474-sheet-pan-paneer-tikka