TZUTC: -0500   
   MSGID: 71378.homecook@1:2320/105 2bbd1f53   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   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   
      
   ... "There's always some further action to take." -- Pierre Boulle   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 4/0 18/200 19/10 88/0 90/0 104/119 105/81 106/201 116/17   
   SEEN-BY: 116/18 120/302 616 128/187 129/305 153/757 7715 154/10 30   
   SEEN-BY: 154/50 700 218/700 840 220/20 90 221/1 6 360 226/18 30 44   
   SEEN-BY: 226/50 227/114 229/110 114 206 300 310 317 400 426 428 664   
   SEEN-BY: 229/700 705 266/512 282/1038 291/111 301/1 320/219 322/757   
   SEEN-BY: 335/364 341/66 200 342/200 396/45 460/58 633/280 712/848   
   SEEN-BY: 880/1 900/0 102 106 902/0 6 19 26 905/0 930/1 2320/0 105   
   SEEN-BY: 2320/304 401 3634/12 5019/40 5075/35   
   PATH: 2320/105 154/10 221/6 341/66 902/26 229/426