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   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   
       
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