YOUR SOLIN GENERATED RECIPE
Grilled Tandoori Paneer with Roasted Cauliflower and Peppers
Enjoy this vibrant Indian-inspired dish featuring marinated paneer grilled to perfection alongside a medley of roasted cauliflower and red bell pepper. The tandoori marinade, enriched with aromatic spices and a squeeze of lemon, infuses the paneer with robust flavor, while the lightly charred vegetables provide a pleasing crunch and subtle sweetness.
INGREDIENTS
135g Paneer
30g Greek Yogurt
100g Cauliflower
100g Red Bell Pepper
1 tbsp Olive Oil
Tandoori spices & marinade ingredients (garam masala, turmeric, cumin, coriander, paprika, ginger garlic paste, lemon juice, salt, and pepper)
PREPARATION
Cut the paneer into thick slices or cubes.
In a bowl, mix the Greek yogurt with tandoori spices including garam masala, turmeric, cumin, coriander, paprika, a small dollop of ginger garlic paste, a squeeze of lemon juice, salt, and pepper.
Coat the paneer pieces evenly in the marinade. Allow them to marinate for at least 20 minutes to absorb the flavors.
Preheat the grill or a grill pan over medium-high heat. Grill the paneer pieces for 3-4 minutes per side until they have attractive grill marks and a slight char, ensuring they remain tender.
Meanwhile, preheat your oven to 425°F (220°C). Toss the cauliflower florets and red bell pepper slices with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes until they are lightly browned and tender.
Plate the grilled paneer alongside the roasted cauliflower and peppers, and serve immediately while hot.