Subj : Piri Piri Paneer Tikka
To   : All
From : Ben Collver
Date : Wed Dec 10 2025 07:09:03

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Piri Piri Paneer Tikka
 Categories: Indian
      Yield: 1 Batch
 
MMMMM----------------------PIRI PIRI SAUCE---------------------------
      2 tb Olive oil
      4 lg Fresh Fresno peppers or any
           - hot pepper *
      1 sm Red bell pepper;
           - seeds removed & diced
      1    Shallot; diced
    1/4 ts Cumin seeds
    1/2 ts Kashmiri chili powder or
           - paprika
      1 tb Cilantro (3 to 4 sprigs);
           - chopped
    1/4 ts Black pepper; freshly ground
    1/2 ts Salt
    1/4 c  Water
      5 cl Garlic
  1 1/2 ts Fresh lime juice
    1/3 c  Olive oil; or as needed
           -during blending

MMMMM------------------------PANEER TIKKA-----------------------------
      6 oz Paneer (200 g); cut into
           - batons or 2x2" slabs
    1/2 c  Piri piri sauce;
           - adjust quantity to
           - desired heat level
    1/4 ts Garam masala
      1 pn Sugar; scant
    1/2 ts Salt
      1 tb Oil
      3 tb Oil; up to 4 tb, for cooking

MMMMM------------------------FOR SERVING-----------------------------
           Onions; sliced
           Lime wedges
           Chaat masala
           Cilantro
 
  * Note:
  
  Piri Piri is an extremely hot sauce. I usually de-seed and de-vein
  half the quantity of Fresno peppers to reduce the heat level. You
  could reduce the quantity in marinade too. If you do not get use any
  red colored peppers, just ensure that they are hot.
  
  Piri Piri Sauce:
  
  In a sauce pan, heat up the 2 tb oil. Add all of the ingredients
  except the garlic, lime juice, water & olive oil (needed for
  blending) & stir for 1 minute or so. Add the water and cook covered
  over medium heat for 5 to 6 minutes until the pepper skins are soft.
  Remove from heat, and allow to cool to room temperature. When the
  mixture has cooled, put into a blender, add the garlic cloves, lime
  juice, and blend drizzling the olive oil to a smooth blend. Strain
  the sauce through a fine mesh strainer. Pour into a clean glass
  container and cover with a lid. Let sit for at least 2 days before
  using.
  
  Paneer Tikka:
  
  Marinate the paneer in piri piri sauce, garam masala, salt to taste,
  and sugar. Add the oil and combine so that the paneer pieces. Skewer
  the paneer if you want. Let sit for 30 minutes, refrigerated.
  
  Heat up your grill pan or outdoor grill and grill the marinated
  paneer for 1 to 2 minutes on both sides. Paneer does not need much
  cooking so this should be fast. Brush liberally with oil while you
  grill. Take off the grill as soon as you get grill marks and sprinkle
  with chaat masala (optional).
  
  Serve immediately with green chutney, onion slices, cilantro & lime
  wedges.
  
  Recipe by sanjuro
  
  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  piri-piri-paneer-tikka.txt>
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

.