Dec 11 2009
There was a saying that to reach to a man’s heart is through his tummy , I kinda think that is is absolutely right. My husband really love this dish and whenever he eats this food, I can see the glow in his face… lol!!! He really loves the home made veg BBQ.
He loves potatoes alot, everyday I never absent to cook potato… potato curry or chilli potato, or any type of potato dish. And he would complaint alot if one day I skip to cook the potato , that’s why I called him “Mr. Potato” sometimes
I tried to make the new style for the potato dish, just to give my hubby some kind of variety in his food. So, when I tried to make the recipe for paneer BBQ, I used the same spices to make the potato BBQ to see how it would taste, and the result is really good, and my husband really likes it.
Paneer… I called paneer as the Indian style of tofu. I called it this way because whenever I went to the chinesse restaurants, they would actually replace the tofu with the paneer… eventho’ they really put it as “tofu” in the menu. Funny, huh??? So, each time we went to the chinesse or Thai restaurant, I always ask first if it is really tofu or paneer in the menu before ordering the food.
Paneer which we also known as cottage cheese, is a dairy product and is an integral part of Indian cooking. They use this to make the main dish, snacks or even sweets. In India, paneer is more popular among the vegetarian, this is one of the food which they eat to complete the need of the protein in their bodies beside the grains and nuts.
To make the Paneer and Potato BBQ, I will separate each of the paneer and potato in the cooking, but will use the same spices. This is because potato will take a bit time to cook, while paneer will take much lesser time. If we grill or fry the paneer too long, it will extract the liquid from the paneer and as the result the paneer will become too hard to eat. Paneer will taste good when it is soft.
- 250 gr paneer – cut in cubes about 1 inch
- 250 gr medium size potatoes – peeled, each cut in 4 pcs
- 1 pcs large onion spring – slice in big pieces
- 1 pcs capsicum – any color – cut in big pieces
- 200 gr plain yoghurt – throw excess water if any
- Make a paste of 2 pcs garlic and 1.5 cms of ginger
- 1 tsp turmeric powder
- 2 tbs tandoori masala (optional can use garam masala)
- 1 tsp chilli powder
- 1 tsp salt
How to make:
Making the BBQ sauce:
- Mix together yoghurt, turmeric powder, tandoori/garam masala, chilli powder, salt and the paste of ginger and garlic
- Take about 1 tbs of the sauce to marinate the onion and the capsicum
- Divide the rest sauce in to 2 for each paneer and potatoes
- Marinate the paneer and potatos in the BBQ sauce for about 2 hours
- Put the marinated potatoes in aluminium foil along with the marinate.
- Bake in the oven for about 30 – 45 minutes depending on the size of the potatoes
- Take out the potatoes from the oven and throw any excess water
- Put the potatoes in the grill stick
- Brush the potatoes with the oil or butter and grill until the color is brownish
- Put the paneer cubes in the grill stick. Grill the paneer until it is brownish
- Don’t worry if you dont have the griller, there is even an easy way to get this BBQ done without changing it’s taste.
- Heat a non stick pan and brush it with oil or butter
- Add the marinated paneer or the potatoes (which are already half cooked in the oven) along with the marinate
- Stir until the color of the paneer or potatoes brownish and the marinate thicken
- Brush the pan once more with butter or oil
- Add the marinated onion and capsicum, and cook for about 5 minutes
- Put the cooked onion and capsium on the top of the paneer and potatoes BBQ
- Sprinkle with chat masala if available
- Serve hot with slices of lemon