Suddenly the rain god decided to show some mercy on California, to help with the drought :). It was a cold and fooderific weekend.
This recipe has paneer, which can absorb flavors when marinated. For the marinate, i used a variety of spices with yogurt and turmeric.
paneer 2 cups thick cubes
onion 1 cut to big pieces
bell pepper 1 cut to big pieces
dhaniya-jeera powder 2 tsp
amchur (dry mango powder) 1/2 tsp
ginger-garlic paste 1 1/2 tsp
turmeric 1/2 tsp
redchilly powder 1 tsp
garam masala powder 1/2 tsp
salt to taste
oil 2 tblsp
thick yogurt 1/2 cup
besan 1 tbsp
Mix all the marinate ingredients, add paneer, onion, bell pepper in a bowl and refrigrate for 2 hrs.
Preheat oven to 375 degrees Fahrenheit.
Spread the marinated paneer and veggies on a tray, serve with tooth picks on the side OR use skewer/toothpick – arrange the paneer and veggies on the stick.
Bake them for 15-18 mins, till slightly browned.
Makes a great appetizer with is easy to eat.
NOTE: if using toothpick or skewer for baking the paneer and veggies, dip the skewer/tooth pick for 10 mins in water so that the stick doesn’t burn while baking.